Mushroom And Pea Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 350 g mushrooms, quartered
• 2 -3 green chilies, sliced and seeded
• 4 tablespoons olive oil
• 1/2 teaspoon cumin seed
• 1 teaspoon garlic, finely chopped
• 2 teaspoons grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon tomato puree
• 1 teaspoon salt
• 150 g fresh peas or 150 g frozen peas
• 2 tablespoons fresh coriander
• 300 ml chicken stock
• 2 tablespoons creme fraiche or 2 tablespoons greek yogurt

Recipe

• 1 heat the oil in a large frying pan, until very hot.
• 2 add the cumin seeds and sizzle for 10 seconds.
• 3 add the garlic, mushrooms, ginger and chillies.
• 4 cook, stirring until the mushrooms turn silken.
• 5 put in the ground coriander and garam masala and stir for 30 seconds.
• 6 now add the tomato purée, salt, peas and fresh coriander, and water or stock.
• 7 stir well, bring to a boil.
• 8 cover and simmer for five minutes.
• 9 stir in the sour cream and cook gently for one more minute.
• 10 eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.