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17 MINS delivery
Mushroom And Pea Curry
Serves 4
30 mins
467 Kcal
Alright, crew, let's dive into the cozy, flavorful world of Mushroom and Pea Curry—a dish that's about to be your weeknight MVP. Imagine tender mushrooms soaking up a creamy, spiced coconut sauce while sweet peas bring a little pop of freshness and flair. It's equal parts comforting and fancy, but totally doable in your own kitchen. Basically, it's “restaurant-level” with none of the stress. This mushroom and pea curry recipe is a masterclass in layering flavors. Start with earthy mushrooms dancing in a rich, aromatic base of saut ed onions, garlic, and ginger. Then, the spice squad rolls in—garam masala, turmeric, cumin, and just the right kick of chili powder. Let it all simmer into a velvety, flavor-packed curry that'll make you forget takeout was ever an option (apologies to your go-to Indian spot). And let's talk versatility! It's a vegan superstar as is, but if you're feeling it, toss in your favorite protein for a personalized twist. Pair this masterpiece with pillowy naan or fragrant basmati rice, and dinner is officially on point. Whether you're a curry rookie or a kitchen pro, this mushroom and pea curry recipe is your ticket to easy, delicious eats. Bonus: the leftovers? Literal magic.
Ingredients required for Mushroom And Pea Curry
- 350 gms mushrooms
- 2-3 green chili
- 4 tbsp olive oil
- 2 tbsp greek yogurt
- 1/2 tsp cumin seeds
- 1 tsp garlic
- 2 tsp ginger
- 1 tsp garam masala
- 1 tsp salt
- 1 tbsp tomato puree
- 150 gms fresh green peas
- 2 tbsp fresh coriander
- 1 tsp coriander powder
- 300 ml chicken stock
Cooking steps for Mushroom And Pea Curry
- 1This mushroom and pea curry recipe has got you covered!
- 2Start by heating up 4 tablespoons of olive oil in a skillet until it's shimmering with excitement. Toss in 1/2 teaspoon of cumin seeds and let them pop and sizzle until aromatic.
- 3Next, add 1 teaspoon of finely chopped garlic and 2 teaspoons of grated ginger, stirring until your kitchen smells like spice heaven.
- 4Sprinkle in 1 teaspoon of ground coriander and 1 teaspoon of garam masala, letting those spices toast to perfection.
- 5Stir in 1 tablespoon of tomato puree and 1 teaspoon of salt to create a luscious, fragrant base.
- 6Now, let the stars steal the show—350g of quartered mushrooms and 2-3 green chilies. Cook until the mushrooms are tender and soak up all those warm, spicy vibes.
- 7Add 150g of fresh or frozen peas and pour in 300ml of chicken stock, then bring it all to a simmer.
- 8Cover it up and let the magic happen for 10 minutes, giving those flavors time to meld like the dream team they are.
- 9To finish, stir in 2 tablespoons of crème fraîche or Greek yogurt for that creamy touch, and sprinkle over 2 tablespoons of fresh coriander for a fresh, herby finale.
- 10Serve this mushroom and pea curry piping hot with naan or rice.