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.
- 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
- 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.