Mushroom and Pea Curry
Indulge in the rich and aromatic flavors of this Mushroom and Pea Curry, a comforting vegetarian delight that combines tender mushrooms and sweet peas in a luscious coconut milk and spiced tomato gravy. With a fragrant blend of cumin seeds, garam masala, and turmeric, this curry showcases the vibrant warmth of Indian cuisine, making it perfect for a weeknight meal or an impressive dinner with guests. Ready in just 40 minutes, this gluten-free and dairy-free recipe pairs beautifully with steamed rice or soft naan, ensuring a wholesome and satisfying experience. Bursting with color and flavor, this one-pot dish is as nutritious as it is delicious, and the fresh cilantro garnish adds the perfect finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 cup Tomato puree
- 250 grams, sliced Mushrooms
- 1 cup Frozen peas
- 1 cup Coconut milk
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped for garnish Fresh cilantro
Instructions
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onions, and sauté until they are golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Sprinkle in the ground coriander, turmeric powder, garam masala, and red chili powder, stirring well to coat the onions.
Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add the sliced mushrooms and stir well to coat them in the spiced tomato mixture. Cook for 5 minutes, allowing them to release their juices.
Stir in the frozen peas and coconut milk, and season with salt to taste. Bring the mixture to a gentle simmer.
Cover and let the curry cook for 10 minutes, stirring occasionally, until the peas are tender and the curry has thickened slightly.
Garnish with freshly chopped cilantro and serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 52.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
