Description
A quick and easy vegan curry combining earthy mushrooms and sweet green peas, perfect for a healthy meal without onions or garlic.
Ingredients
- 500 g Mushrooms (fresh or gently rinsed)
- 6 medium Tomatoes (fresh preferred)
- 2.5 cups Green Peas (fresh or frozen)
- 3 Green Chillies (adjust based on spice tolerance)
- 1 inch Ginger (fresh recommended)
- 10 Cashew Nuts (soaked for creaminess)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Mango Powder
- 1 tsp Red Chilli Powder (adjust to taste)
- Salt (to taste)
- 0.33 tsp Cardamom Powder
- 1.5 tsp Coriander Powder
- 0.25 tsp Garam Masala Powder
- 4 tbsp Cooking Oil
- 0.75 tsp Cumin
- 2 Bay Leaves
- 4 tbsp Fresh Coriander (chopped)
Instructions
- Heat cooking oil in a pan over medium heat.
- Add cumin and bay leaves, letting them sizzle for a few seconds.
- Add finely chopped ginger and green chillies, sauté for a minute until fragrant.
- Add chopped tomatoes and cook until soft and mushy.
- Stir in turmeric, mango powder, red chilli powder, cardamom powder, and coriander powder; cook for about 2 minutes.
- Add the mushrooms and green peas. Mix well to coat them with the spices.
- Pour in water if needed, cover the pan, and let it simmer until mushrooms are cooked and tender (about 10 minutes).
- Stir in garam masala powder and soaked cashews, cooking for another 2-3 minutes.
- Garnish with chopped fresh coriander before serving.
Notes
Use fresh mushrooms for the best flavor. You can blend the soaked cashews into a paste for a richer sauce. Adjust spices to your preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian