Best 2 Mushroom And Pea Curry Recipes

Whether you're a vegetarian looking for a hearty and flavorful main course or a meat-lover seeking a side dish with a twist, mushroom and pea curry is a delightful option that's both easy to make and packed with flavor. The combination of earthy mushrooms, sweet peas, and aromatic spices creates a dish that is sure to satisfy. Whether you prefer a creamy texture or a more traditional curry, there are countless variations of mushroom and pea curry to suit your taste. So grab your ingredients and let's get cooking!

Here are our top 2 tried and tested recipes!

CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY

CAULIFLOWER, CARROT, MUSHROOM, AND PEA CURRY image

Categories Soup/Stew Mushroom Tomato Vegetable Sauté Stew Vegetarian Quick & Easy Cauliflower Carrot Potluck

Yield 6-8 servings

Number Of Ingredients 22

Ingredients

1 T olive oil (plus a little more if needed)
1 T butter
1 lg onion
1 shallot
4 cloves garlic
1 medium head cauliflower, chopped
3 large carrots, chopped
8 oz sliced mushrooms
1 lb bag mixed chopped bitter greens (mustard, chard, collard, etc)
1 cup frozen peas
1 can pureed tomatoes
2 T (?) ginger from a tube
1 jalepeno, chopped (could add more)
2-4 c chicken or vegetable stock
1 small bunch cilantro
1 T ground coriander (plus more to taste)
1 1/2 tsp ground cumin (plus more to taste)
1/2 tsp turmeric
1 T (?) curry powder
1 1/2 tsp (?) ground chili pepper
1 T garam masala (plus more to taste)
1 c sour cream or yogurt (optional)

Steps:

Finely chop onion, shallot, and garlic in a food processor. Heat butter and oil, then sautee onion paste (with a little sprinkle of salt), stirring occasionally, about 5-7 min until starting to brown. (It may turn green while cooking. Don't worry. This is fine.) Add pureed ginger and jalepeno and sautee a couple more minutes, stirring frequently to prevent burning. Add spices and sautee until fragrant. Add tomatoes and simmer several minutes until reduced and browning. Adjust seasoning. Add cauliflower, carrots, and a cup or two of stock. Cover and cook awhile, stirring occasionally, until starting to soften (maybe 8-10 min?). Add mushrooms and greens, stir and add a little more stock if needed. Cover and cook several more minutes until vegetables cooked through. Add frozen peas, garam masala, and adjust seasoning to taste. Add sour cream or yogurt (optional) and stir to combine. Finally, add chopped cilantro. Serve over rice or eat as is. Yum!

MUSHROOM AND PEA CURRY

Mushroom and Pea Curry image

This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.

Provided by Sackville

Categories Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

350 g mushrooms, quartered
2 -3 green chilies, sliced and seeded
4 tablespoons olive oil
1/2 teaspoon cumin seed
1 teaspoon garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon ground coriander
1 teaspoon garam masala
1 tablespoon tomato puree
1 teaspoon salt
150 g fresh peas or 150 g frozen peas
2 tablespoons fresh coriander
300 ml chicken stock
2 tablespoons creme fraiche or 2 tablespoons Greek yogurt

Steps:

Heat the oil in a large frying pan, until very hot.
Add the cumin seeds and sizzle for 10 seconds.
Add the garlic, mushrooms, ginger and chillies.
Cook, stirring until the mushrooms turn silken.
Put in the ground coriander and garam masala and stir for 30 seconds.
Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
Stir well, bring to a boil.
Cover and simmer for five minutes.
Stir in the sour cream and cook gently for one more minute.
Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.

Tips:

Mise en place: Before you start cooking, measure and chop all of your ingredients, and have them ready to go. This will help you stay organized and prevent any scrambling during the cooking process.
Use fresh mushrooms: Fresh mushrooms will have a more intense flavor and texture than canned or dried mushrooms. If you can't find fresh mushrooms, you can substitute canned or dried mushrooms, but be sure to soak them in hot water for 30 minutes before using.
Don't overcrowd the pan: When cooking the mushrooms and peas, be sure to not overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
Use a good quality curry powder: The curry powder is the key ingredient in this dish, so be sure to use a good quality powder. Look for a curry powder that is made with a variety of spices, such as turmeric, coriander, cumin, and fenugreek.
Adjust the heat level to your liking: This dish can be made as mild or as spicy as you like. If you like spicy food, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of chili powder or cayenne pepper.

Conclusion:

This mushroom and pea curry is a delicious and easy-to-make vegan dish that is perfect for a quick and healthy weeknight meal. It is packed with flavor and nutrition, and it can be easily customized to your liking. So next time you're looking for a tasty and satisfying vegan meal, give this mushroom and pea curry a try.

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