Mushroom and pea curry

The pea season is coming. The mange tout are already ready, and some of the peas are podding up nicely. I did a massive pick-through of the peas at Tagsa Horticulture, and made this curry based on one in ‘Curry Easy’ by Madhur Jaffrey

INGREDIENTS:

  • 1 tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 3 tbsp rapeseed oil
  • 1/2 small onion, chopped finely
  • half a can of chopped tomatoes
  • 1 tsp salt
  • 2 punnets of chestnut mushrooms, around 400 to 500g, chopped into chunks.
  • 300g peas, could be frozen, or mange tout, freshly picked and halved

METHOD:

  • Combine the dry spices in a bowl and add around 1 1/2 tbsp water to make a paste
  • Pour the oil into a medium pan, and heat to medium hot. Add the onion and start to stir and fry, until the onion is becoming a little browned at the edges. 
  • Add the spice paste, cook for a minute and then add the tomato, mixing and stirring. 
  • After about five minutes, when the tomato is hot and beginning to cook down, add 450ml boiling water and the salt. Bring to a simmer, and cook for 20 minutes
  • Add the chunks of mushroom, bring back to a simmer and cook for another 10 minutes. 
  • Add the peas, bring back to a simmer and cook for a further 5 minutes. 

This was best served warm, rather than hot, with a flat bread such as a nan. 

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