Curry with Rice, Peas and Mushrooms
by Editorial Staff
Curry is a dish of Indian cuisine. A thick, spicy gravy that stews vegetables, legumes or meat. Curry with rice, peas and mushrooms is more of a successful experiment that ended up in my cookbook.
Cook: 50 mins
Servings: 6
Ingredients
- Mushrooms – 250 Grams (champignons)
- Green Peas – 1 Cup (fresh or frozen)
- Ginger – 1 Teaspoon (fresh)
- Onion – 1 Piece
- Tomato – 1 Piece
- Coconut Flakes – 1/2 Cup
- Nuts – 8 Pieces (cashews)
- Garlic – 3 Cloves
- Red Pepper – 1 Pinch (ground)
- Turmeric – 1/2 Teaspoon
- Coriander – 1 Teaspoon
- Fenugreek Seeds – 1/2 Teaspoon
- Mustard seeds – 1/2 Teaspoon
- Curry leaves – 3 Pieces (or curry seasoning 2 teaspoon)
- Water – 2 Glasses
- Rice – 400 Grams (boiled)
Directions
- Rinse and dry the peas. If you have frozen, then first remove it from the freezer.
- Fry the mushrooms in vegetable oil until golden brown.
- Peel the garlic and chop finely. Add fenugreek and mustard seeds. Fry it in the same pan as the mushrooms.
- Peel the onion, chop finely and add to the garlic.
- Peel the ginger, finely grate and add to the pan.
- When the onions are browned, add the spices and chopped cashews. Fry for a few minutes.
- Wash the tomato, cut into small cubes and send to the pan.
- Add coconut and curry leaves. Cook for a few more minutes.
- Fill everything with water and leave to simmer for 15-20 minutes.
- Add stir-fried mushrooms and peas. Mix everything well.
- Put the boiled rice on a plate and pour over the curry. Serve to the table.
Bon appetit!
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