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Mushroom and Green Peas Curry

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45min

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4 servings

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This flavorful and aromatic Mushroom and Green Peas Curry is a delightful vegan dish that combines earthy mushrooms with sweet, tender peas in a creamy, spiced coconut milk sauce. Perfect served over steaming rice, this satisfying curry is easy to make and packed with plant-based goodness.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Clean the mushrooms with a damp paper towel and slice them. Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

2
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

3
Add spices and tomatoes

Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.

4
Add mushrooms and coconut milk

Add the sliced mushrooms and coconut milk to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 15-20 minutes or until the mushrooms are tender.

5
Add peas and serve

Add the frozen peas to the pot and cook for an additional 5 minutes. Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Mushroom and Green Peas Curry hot over rice, garnished with chopped cilantro.

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