This flavorful and aromatic Mushroom and Green Peas Curry is a delightful vegan dish that combines earthy mushrooms with sweet, tender peas in a creamy, spiced coconut milk sauce. Perfect served over steaming rice, this satisfying curry is easy to make and packed with plant-based goodness.
Ingredients
- 16 oz Mushrooms
- 2 cup Frozen green peas
- 1 Onion
- 4 Garlic clove
- 1 inch Ginger
- 14 oz Tomato
- 14 fl oz Coconut milk
- 2 tablespoon Olive oil
- 2 tablespoon Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- Black pepper
- Cilantro
Instructions
Prepare the vegetables
Clean the mushrooms with a damp paper towel and slice them. Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
Add spices and tomatoes
Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.
Add mushrooms and coconut milk
Add the sliced mushrooms and coconut milk to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 15-20 minutes or until the mushrooms are tender.
Add peas and serve
Add the frozen peas to the pot and cook for an additional 5 minutes. Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Mushroom and Green Peas Curry hot over rice, garnished with chopped cilantro.
Nutrition Facts
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