Mushroom and Pea Curry

Name: Mushroom and Pea Curry
Yield: serves 4
Ingredients: 1 tablespoon ground coriander; 1 1/2 teaspoons ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 3 tablespoons olive or canola oil; 1/4 cup (1 3/4 ounces) finely chopped onions; 1 teaspoon finely grated peeled fresh ginger; 1 1/2 cups (7–8 ounces) peeled and finely chopped tomato, see above; 1 1/4 teaspoons salt, or to taste; 1 pound cremini mushrooms, halved lengthways; 10 ounces green peas, fresh or frozen and defrosted

December 9, 2011

I like to use cremini mushrooms, as they have a firmer texture, but if you cannot get them, ordinary, medium-sized white mushrooms will do. Remember that a relatively firm tomato can be peeled with a paring knife like an apple. A great curry for vegetarians and meat eaters alike. Serve with rice or Indian bread and some relishes.

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