Description
Learn how to make a delicious vegan MUSHROO Matar curry featuring a delectable blend of MUSHROOs and spices in a creamy, spicy tomato sauce.
This gluten-free and dairy-free dish pairs perfectly with roti or naan. Follow this easy recipe to enjoy a hearty and flavorful meal!
Ingredients
Scale
- 300 g (¾ lb) MUSHROOS
- 1 tablespoon Coconut Oil
- 1 medium Onion, finely diced
- 4 garlic Cloves, finely chopped
- 1 tablespoon fresh Ginger, grated
- 1 tablespoon Tomato Paste
- 250 g (1 lb) fresh Tomatoes, diced
- 1 tablespoon ground Cumin
- 1 teaspoon ground Coriander
- ½ teaspoon Turmeric
- ½ teaspoon 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 Pepper according to taste
Instructions
- Sautéing the Aromatics:
- Heat coconut oil in a large, deep pan.
- Add finely diced onions and sauté for 2-3 minutes over low-medium heat.
- Stir in finely chopped garlic and grated ginger, cooking for 1-2 minutes until lightly browned.
- Enhancing the Flavor:
- Add tomato paste and diced fresh tomatoes to the pan.
- Saute for 2 to 3 minutes on medium heat, stirring until the tomatoes break down.
- Infusing the Spices:
- Incorporate ground cumin, coriander, turmeric, and cayenne Pepper into the mixture.
- Cook for another minute to allow the flavors to meld together.
- Adding the MUSHROOs and Peas:
- Introduce MUSHROOs and frozen peas to the pan, stirring well to combine.
- Pour water into the mixture, bring it to a boil, then reduce the heat.
- Cover the pan and allow the food to cook for 10 minutes.
- Creamy Finish:
- Stir in coconut cream, ensuring it is well incorporated.
- Let the curry to simmer for an additional 2-3 minutes.
- Continue simmering without the lid until you achieve your desired thickness for a drier consistency.
- Seasoning and Serving:
- Add fresh coriander to the curry and season with Salt and Black Pepper to taste.
- Serve the MUSHROO Matar with your choice of roti, naan, or rice.
- Prep Time: 10
- Cook Time: 35