Best Mushroom And Pea Curry Recipes

CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY

Steps:

• Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!

MUSHROOM AND PEA CURRY

Steps:

• Heat the oil in a large frying pan, until very hot.
• Add the cumin seeds and sizzle for 10 seconds.
• Add the garlic, mushrooms, ginger and chillies.
• Cook, stirring until the mushrooms turn silken.
• Put in the ground coriander and garam masala and stir for 30 seconds.
• Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
• Stir well, bring to a boil.
• Cover and simmer for five minutes.
• Stir in the sour cream and cook gently for one more minute.
• Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.

MUSHROOM AND PEA CURRY

Steps:

• Combine the coriander, cumin, turmeric, and cayenne in a small bowl. Add about 1 1/2 tablespoons water and mix to make a paste.
• Pour the oil into a medium pan and set over medium heat. When hot, put in the onions. Stir and sauté for 3-4 minutes or until the pieces are brown at the edges. Add the ginger and stir 3-4 times. Add the spice paste. Stir and cook for about a minute. Add the tomato. Stir and cook, scraping up from the bottom, for about 4 minutes or until the tomato has softened. Add 2 cups water and the salt. Stir and bring to a boil. Cover, turn heat to low, and simmer 20 minutes.
• Add the mushrooms and bring to a boil. Cover and cook on low heat for 10 minutes. Add the peas. Bring to a boil. Cover and cook on low heat for 5 minutes or until the peas are done. Check for salt, adding a bit more if needed.