Mushroom & Pea Curry

Name: Mushroom & Pea Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian,Signature Cuisine
Ingredients: Champignons: 250 g; Cashew nuts: 80 g; Coconut yogurt: 3 tbsp; Vegetable oil: 3 tbsp; Indian green chilli: 1 pcs; Onion: 2 pcs; Fresh ginger: 2.5 cm; Garlic: 3 cloves; Coconut milk: 250 ml; Brown sugar: pinch of; Salt: to taste; Green peas: 100 g; Chilli powder hot: 1/2 tsp; Ground cloves: 1/4 tsp; Ground cinnamon: 1/2 tsp; Ground cardamom: 1/4 tsp

Features:

Cuisine:

35 min
Serves 4
Medium

Ingredients

250 g Champignons
raw, small
80 g Cashew nuts
raw
3 tbsp Coconut yogurt
3 tbsp Vegetable oil
1 pcs Indian green chilli
2 pcs Onion
medium-sized
2.5 cm Fresh ginger
3 cloves Garlic
small
250 ml Coconut milk
light
pinch of Brown sugar
to taste Salt
100 g Green peas
frozen
spices:
1/2 tsp Chilli powder hot
1/4 tsp Ground cloves
1/2 tsp Ground cinnamon
1/4 tsp Ground cardamom

Directions

Mushroom and pea curry is a tender and flavorful dish.

Just imagine this creamy sauce from cashews and coconut milk with cardamom, cinnamon, cloves, and chili…Little mushrooms and green peas fit into this composition perfectly.

You just try it! It’s awesome! Besides, very easy and quick to make!

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Steps

1 Done	Soak the cashews with a pinch of salt in warm water for 20 min. Rinse the mushrooms. Prepare the spices. Peel and either finely grate or chop the ginger. Peel and finely chop the garlic. Split the chili pepper lengthwise leaving the stem. If you want the curry less spicy, scrape the seeds out. Peel and chop the onions for processing.
2 Done	For this dish, you need to use light coconut milk. Use can also use thick coconut milk but you should water it down with a 1:1 ratio to make it lighter.
3 Done	In a food processor, add the cashews and 50 ml of cashew water and coconut yogurt. Process until smooth. Transfer to a bowl and set aside.
4 Done	Don’t clean the food processor. Process the onion until you get a smooth paste. Transfer it to another bowl and set aside. Then process the garlic and ginger with a handful of water.
5 Done	Heat some oil in a high-sided non-stick pan over medium heat. Add the onion paste and a pinch of salt. Cook for 8 min stirring. The paste should get less watery, make sure it doesn’t burn. Reduce the heat, if needed. You should end up with a golden, less watery paste.
6 Done	Add the ginger and garlic paste. Cook together for 30 sec stirring.
7 Done	Add the spices and stir. Add the cashew paste, stir until smooth. Cook for about 2 min. The curry base is done.
8 Done	Add the coconut milk in batches. Stir until smooth. Season with salt and sugar.
9 Done	Add the whole mushrooms and stir. Cover with lid and simmer for 5 min, stirring occasionally so it doesn’t stick to the pan.
10 Done	Add the frozen peas and stir. Cover with lid again bring to a boil. Cook for around 2 min. Remove from heat. The curry is ready! To serve, sprinkle with chopped coriander leaves.