Vegan Curry Mushroom Peas Recipe (Mushroom Matar)
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Main Dish
Cuisine: Indian
Serves: 2-3 servings
- 1 cup mushrooms, sliced. (Use any variety you have or like or a mixture of varieties)
- 1 cup fresh or frozen green peas
- 1 medium red or white onion, finely chopped
- 2 large cloves garlic, chopped or minced
- 1 inch piece of ginger, peeled and finely chopped or grated
- 2 medium tomatoes, diced
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ½ tsp cayenne or other red chili powder
- ½ tsp turmeric
- 2 TBLS cashews unsoaked OR ¼ cup coconut milk
- 1 cup water
- 1 heaping tsp garam masala
- ½ tsp sweetener such as coconut sugar, date sugar, coconut nectar (optional)
- Ground black pepper and salt to taste
- Heat a saucepan and add the onion, garlic and ginger.
- Add 2 tbsp water and saute over medium heat until the onions soften and start to change color, about five minutes.
- Add the tomatoes along with the coriander powder, cumin powder, cayenne, and turmeric.
- Stir well, cover, and cook for 5 minutes or until the tomatoes are very soft and mushy.
- Add the mushrooms to the pan along with salt and pepper.
- Stir-fry the mushrooms until they begin to caramelize, about three to four minutes.
- Add the peas, cover and cook for a few minutes until peas are tender but still al dente and bright green.
- If you are using cashews instead of coconut milk, add 1 cup of cold water and the cashews to your blender and blend until smooth.
- Add the blended cashews or coconut milk to the pan and stir.
- Add the garam masala and add more salt if needed.
- Add a little more water if the sauce looks too dry.
- Stir in the sweetener (optional).
- Heat until mixture comes to a boil.
- Serve over rice.
Recipe by Food For The Soul at https://foodforthesoul.me/vegan-curry-mushroom-peas-recipe-mushroom-matar/
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