Mushroom and Pea CurryServes 4Ingredients50ml sunflower oil5ml mustard seeds5ml cumin seeds1 onion, finely chopped5ml coarse salt15ml dessiccated coconut10ml crushed garlic10 – 15ml red chilli powder400g tinned tomatoes, chopped10ml ground coriander5ml ground cumin2ml turmeric400g button mushrooms, halved250ml frozen peasFresh curry leaves, to garnishFresh coriander, to garnishHere’s how:Heat the sunflower oil on medium in a 30cm AMC cookware unit.Add the mustard seeds and when they begin to pot, stir in the cumin seeds.Once the cumin seeds begin to sizzle, add the chopped onion and coarse salt.Saute the onion until light golden brown before adding the coconut.Stir the mixture until the coconut is light golden and fragrant.Add the crushed garlic and stir for a few seconds until fragrant.Add the red chilli powder and stir for 3 – 5 seconds.Add the chopped tomatoes and reduce the heat.Sprinkle the coriander, cumin and turmeric over the tomatoes,Stir well and leave to simmer until the tomatoes form a thick sauce.Add the mushrooms and simmer until tender.Scatter the frozen peas over the mushrooms and leave to simmer for 2 – 3 minutes.Add a little boiling water to thin out the sauce if necessary.Garnish with fresh curry leaves and coriander.
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