Saffron Tv: Mushroom and Pea Curry

Mushroom and Pea Curry
Serves 4
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.

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