Mushroom and Pea Curry

Serves 4

Ingredients

50ml sunflower oil

5ml mustard seeds

5ml cumin seeds

1 onion, finely chopped

5ml coarse salt

15ml dessiccated coconut

10ml crushed garlic

10 – 15ml red chilli powder

400g tinned tomatoes, chopped

10ml ground coriander

5ml ground cumin

2ml turmeric

400g button mushrooms, halved

250ml frozen peas

Fresh curry leaves, to garnish

Fresh coriander, to garnish

Here’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.