Mushroom and Pea Curry


  • 50ml sunflower oil
  • 5ml mustard seeds
  • 5ml cumin seeds
  • 1 onion, finely chopped
  • 5ml coarse salt
  • 10ml crushed garlic
  • 10 – 15ml red chilli powder
  • 400g tinned tomatoes, chopped
  • 10ml ground coriander
  • 5ml ground cumin
  • 2ml turmeric
  • 400g button mushrooms, halved
  • 250ml frozen peas
  • Fresh curry leaves, to garnish
  • Fresh coriander, to garnish

Here’s How

  1. Add the mustard seeds and when they begin to pot, stir in the cumin seeds.
  2. Once the cumin seeds begin to sizzle, add the chopped onion and coarse salt.
  3. Sauté the onion until light golden brown.
  4. Sprinkle the coriander, cumin and turmeric over the tomatoes,
  5. Stir well and leave to simmer until the tomatoes form a thick sauce.
  6. Add the mushrooms and simmer until tender.
  7. Scatter the frozen peas over the mushrooms and leave to simmer for 2 – 3 minutes.
  8. Add a little boiling water to thin out the sauce if necessary.
  9. Garnish with fresh curry leaves and coriander.