Karahi Mushrooms with Peas

SERVES 2-3

6 MINS PREP

COOKS IN 20 MINS

Try this easy vegetarian recipe as a main or side; it is both ‘meaty’ and delicate. Use a mix of mushrooms and chickpeas instead of peas for extra protein.

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Tailored to Taste

This is a lovely, vegetarian dish that is meaty and delicate at the same time. It can serve two if this is the only dish, or up to four if it is accompanying other dishes. I like to use a selection of mushrooms as they all add their own flavour and texture to the dish. Don’t use portabella mushrooms as they make the whole thing turn black. You can add some chickpeas instead of the peas if you would like to add some protein to the dish.

Ingredients

50g of The Spice Tailor Butter Chicken Curry Paste
2 tbsp. vegetable oil
250g mushrooms (I use equal quantities of oyster, shitake and chestnut mushrooms), cleaned and sliced into 2 cm slices, I leave the oyster mushrooms whole or tear them in half if they are large
1 small onion, finely chopped
2 fat garlic cloves, peeled and made into a paste (I use a microplane grater)
2 medium tomatoes, blended
½ small red pepper, finely sliced
Large handful of green peas
Salt to taste
2 tbsp. single or vegan cream (optional)
1/3 tsp. garam masala, or to taste
Small handful of freshly chopped coriander leaves to serve

Method

Heat the oil in a non-stick sauté pan. Add the onions and a pinch of salt and cook over a moderate heat until they are translucent and turning golden on the edges. Add the garlic and cook, while stirring, for 1 minute. Pour in the tomatoes and the peppers and cook over a high heat, stirring occasionally, until the paste releases some oil into the pan, around 6-8 minutes.
Add the peas, mushrooms and The Spice Tailor Butter Chicken Curry Paste along with a good splash of water and stir well together. Simmer for a few minutes, or until the mushrooms are done.
Add the garam masala and a splash of hot water if the pan is looking dry. Taste and adjust seasoning. Stir in the coriander and cream and serve.

Tailored to Taste

This is a lovely, vegetarian dish that is meaty and delicate at the same time. It can serve two if this is the only dish, or up to four if it is accompanying other dishes. I like to use a selection of mushrooms as they all add their own flavour and texture to the dish. Don’t use portabella mushrooms as they make the whole thing turn black. You can add some chickpeas instead of the peas if you would like to add some protein to the dish.

Ingredients

50g of The Spice Tailor Butter Chicken Curry Paste
2 tbsp. vegetable oil
250g mushrooms (I use equal quantities of oyster, shitake and chestnut mushrooms), cleaned and sliced into 2 cm slices, I leave the oyster mushrooms whole or tear them in half if they are large
1 small onion, finely chopped
2 fat garlic cloves, peeled and made into a paste (I use a microplane grater)
2 medium tomatoes, blended
½ small red pepper, finely sliced
Large handful of green peas
Salt to taste
2 tbsp. single or vegan cream (optional)
1/3 tsp. garam masala, or to taste
Small handful of freshly chopped coriander leaves to serve

Method

Heat the oil in a non-stick sauté pan. Add the onions and a pinch of salt and cook over a moderate heat until they are translucent and turning golden on the edges. Add the garlic and cook, while stirring, for 1 minute. Pour in the tomatoes and the peppers and cook over a high heat, stirring occasionally, until the paste releases some oil into the pan, around 6-8 minutes.
Add the peas, mushrooms and The Spice Tailor Butter Chicken Curry Paste along with a good splash of water and stir well together. Simmer for a few minutes, or until the mushrooms are done.
Add the garam masala and a splash of hot water if the pan is looking dry. Taste and adjust seasoning. Stir in the coriander and cream and serve.