Creamy MUSHROO Matar

Description

Learn how to make a delicious vegan Mushroo Matar curry featuring a flavorful blend of mushrooms, peas, and spices cooked in a creamy tomato-based sauce.

This gluten-free and dairy-free dish pairs perfectly with roti, naan, or rice and is an easy way to enjoy a hearty and comforting meal.

Ingredients

• 300 g mushrooms
• 1 tbsp coconut oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 250 g fresh tomatoes, diced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 150 g (1 cup) frozen peas
• 250 ml (1 cup) water
• 100 ml (½ cup) coconut cream
• Fresh coriander, to taste
• Salt and black pepper, to taste

Instructions

1. Sauté the Aromatics
   Heat coconut oil in a deep pan. Add diced onions and sauté for 2–3 minutes over medium heat. Stir in garlic and ginger and cook for another 1–2 minutes.
2. Cook the Tomatoes
   Add tomato paste and diced tomatoes to the pan. Cook for 2–3 minutes while stirring until the tomatoes soften and break down.
3. Add the Spices
   Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for about 1 minute to release the flavors.
4. Add Mushrooms and Peas
   Add the mushrooms and frozen peas. Pour in the water and bring the mixture to a boil. Reduce heat, cover the pan, and cook for about 10 minutes.
5. Create the Creamy Sauce
   Stir in the coconut cream and let the curry simmer for another 2–3 minutes until slightly thickened.
6. Season and Serve
   Add fresh coriander and season with salt and black pepper to taste. Serve hot with roti, naan, or rice.

Notes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Tip: Garnish with fresh coriander and serve with naan, roti, or steamed rice for a complete meal.