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April 2, 2013

Mushroom-Pea Curry

Madhur Jaffrey (via Not Derby Pie)

  • Indian spices create a fragrant entree from mushrooms and peas. Meredith Lee/The HSUS

Serves 4

1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 tablespoons canola oil
1 1/4 teaspoons salt, or to taste
1/4 cup (60g) diced onions (about 1/2 medium onion)
1 1/2 cups (340g) diced tomato (fresh or canned)
1 one-inch (2.5cm) knob of ginger, peeled and finely grated
1 pound (450g) cremini or button mushrooms, halved lengthwise (or quartered if very large)
1 10-ounce (280g) bag frozen peas, defrosted

Combine the dry spices with 1 1/2 tablespoons of water in a small bowl, and mix to form a paste.

Put the oil in a medium saucepan over medium heat. When the oil shimmers, add the onions and sauté until the onions are browned at the edges (about 3-4 minutes).

Add the ginger and the paste of spices, stir to coat the onions, and cook for about 1 minute.

Add the diced tomato. Stir and cook, scraping the bottom of the pan, for about 4 minutes, until the tomato has softened. If the tomato sticks to the pan excessively, add a splash of water.

When the tomato has softened, add 2 cups (450ml) of water and the salt. Stir and bring to a boil; then reduce the heat, cover, and simmer for 20 minutes.

Add the mushrooms. Bring the mixture back to a boil, reduce the heat again, and cook for 10 more minutes. Add the peas, stir to combine, and cook for 5 more minutes over medium-low heat, until warmed through.

Salt to taste, and serve over basmati rice.

Recipe from Madhur Jaffrey via Not Derby Pie.


All figures are per serving (assumes 4 servings).

Calories: 186
Fat: 10 g 
Carbs: 17 g
Fiber: 3 g
Protein: 9 g
Sodium: 780 mg