MUSHROOM AND PEA CURRY

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Mushroom and Pea Curry image

This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.

Provided by Sackville

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

350 g mushrooms, quartered
2 -3 green chilies, sliced and seeded
4 tablespoons olive oil
1/2 teaspoon cumin seed
1 teaspoon garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon ground coriander
1 teaspoon garam masala
1 tablespoon tomato puree
1 teaspoon salt
150 g fresh peas or 150 g frozen peas
2 tablespoons fresh coriander
300 ml chicken stock
2 tablespoons creme fraiche or 2 tablespoons Greek yogurt

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.

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