Simple mushroom curry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | teaspoon | Curry paste |
| 1 | medium | Onion, chopped |
| 225 | Small button mushrooms halved | |
| 175 | grams | Frozen peas; defrosted |
| 125 | grams | Natural yogurt |
| 1 | small | Bunch fresh coriander chopped |
| Salt; to taste | ||
Directions
The simple stir-frying of mushrooms and peas with curry paste and yogurt makes an incredibly good dish, garnished with that typically Indian herb, coriander. Serve with basmati rice and some poppadams and it is a feast.
Heat the oil in a heavy pan and stir in the curry paste and the onion. Fry gently until soft. Add the mushrooms, turn the heat up a little and stir-fry for 2 minutes. Add the peas and mix well. Add salt to taste and a little water. Gradually stir in the yogurt and mix well. Simmer over a gentle heat until the sauce thickens and the mushrooms and peas are well cooked. Stir in the chopped coriander and it is ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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