Best 2 Mushroom And Pea Curry Recipes

Embark on a culinary journey to savor the delectable Mushroom and Pea Curry, a harmonious blend of earthy mushrooms, vibrant peas, and aromatic spices. This delightful dish offers a symphony of flavors, textures, and colors, making it a feast for both the palate and the eyes. It's a vegan and gluten-free dish, catering to various dietary preferences while delivering a satisfying and nutritious meal.

This versatile curry can be effortlessly prepared using pantry staples and fresh, seasonal ingredients. Discover two captivating variations: a creamy and luscious version featuring coconut milk for a touch of richness and a tantalizingly tangy tamarind-based version that adds a vibrant sourness.

For those seeking a quick and effortless meal, the Instant Pot provides a convenient cooking method that yields tender mushrooms and peas in a flavorful sauce in a matter of minutes. Alternatively, immerse yourself in the traditional method of simmering the curry gently on the stovetop, allowing the flavors to meld and deepen over time.

Whether you're a seasoned cook or a novice in the kitchen, the Mushroom and Pea Curry promises an enjoyable and rewarding cooking experience. Its versatility extends to serving options, making it an ideal accompaniment to steamed rice, fluffy quinoa, or warm, crusty bread. Prepare to be captivated by the irresistible aroma and indulge in the delightful flavors of this culinary creation.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh ingredients whenever possible. This will give your curry the best flavor.
Don't be afraid to experiment with different types of mushrooms. There are many different varieties available, each with its own unique flavor.
If you can't find frozen peas, you can use fresh peas instead. Just blanch them for a few minutes before adding them to the curry.
Serve the curry with rice, naan, or your favorite Indian bread.

Conclusion:

This mushroom and pea curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and easy curry recipe, give this one a try. You won't be disappointed!

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