Monday, August 31, 2009

Curried Mushrooms and Peas

I mentioned a while ago that in an an effort to cook more Indian food, I picked up a few Indian cookbooks: 5 Spices, 50 Dishes, 660 Curries, and Indian in 6. Well I am finally getting to posting about some of the dishes I've made! Not everything has been great and some of it has definitely been my fault such as when I burned some spices because the pan was too hot. Oops. But I'm stumbling along on my journey to delicious home cooked Indian food. (Remember the chana masala/spicy Indian chickpeas I made from Lisa? Those are a favourite.) So right now what I have to share with you is curried mushrooms and peas. I love mushrooms, love peas, love curry - perfect for me. This dish was good but I'd up the spice level next time - probably double it.

If this sounds good, you might also like:
Mushroom Pecan Burger
Hungarian Mushroom Soup
Walnut and Mushroom Nut Roast
Sweet Potato Badi

Curried Mushrooms and Peas
Adapted from 5 Spices, 50 Dishes

As I mentioned in my post, I'd double the spices next time (though maybe not the turmeric). I've written the recipe with the original amount of spice though because I'm not sure exactly how it will be with double.

1 pound white or brown button mushrooms, sliced
1 tbsp oil
1 small onion, finely chopped (about 1 cup)
1 tsp finely grated ginger (about 2 inch piece)
2 large garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne
1/4 cup chopped tomato (about 1 small)
1/4 cup finely chopped cilantro
1 1/4 cups shelled peas (I used frozen)
1 cup water
1/2 tsp salt

Heat the oil in a large pan, and saute the onion until dark brown. Add the ginger, garlic, cumin, coriander, turmeric and cayenne, and stir constantly over medium heat until the mixture turns golden brown. This will happen quickly, so be careful it doesn't burn. Add the tomato and cilantro and saute another minute.

Add the peas and mushrooms to the spice mixture, mix well, add the water and salt, and bring to a boil. Turn the heat down to a simmer, cover the pan, and cook until the mushrooms are tender, about 10 minutes. (Ashley note: Next time I'll uncover it and let it simmer for a bit to reduce the amount of liquid.) Serve hot.


Pearl said...

oh that looks so delicious!

Deborah said...

My husband doesn't love curry flavors, but I've been cooking for myself a lot lately so I should try this!

Helene said...

I bought 660 curries but I haven't cooked from it yet. Hope you post some recipes soon from it. Your dish looks delicious.

Juliana said...

Yummie, this curry dish looks so delicious and tasty.

Vaala said...

Looks awesome. I love curry too.

Susan from Food Blogga said...

Making more Indian food? That's a smart, healthy, and delicious resolution!

aTxVegn said...

I love curries too. I don't think I've had a mushroom version - sure looks great!

Ricki said...

This is definitely my kind of dish! So warming and aromatic.

Teanna said...

I LOVE curry flavors, and I LOVE LOVE LOVE indian food, so this dish is just for me!

Rose&Thorn said...

With the strange weather we are having - one day rain next day hot, this recipe will fit in very nicely.

Chef Fresco said...

Looks like a great fall recipe!

Steph said...

The curry looks delicious! I like all the veggies you added. This looks like a dish I can actually make.

Lisa said...

Oh, I bet you know how much I would enjoy this! Cooking hasn't been happening much in my kitchen. Got back from vacation and this past bit, fighting a bug. I'm eager to get making my favorite Indian creations again!

Matthew said...

FYI, to keep from burning the spices... while you're heating your oil put all of your spices in a small dish. Then add about 2 tablespoons of water. It will turn the spices into a paste. The water will cook off, and leave your spices unburnt. Usually you add things almost immediately after you add the spice paste, so your chance of burning it drops considerably. Hope that helps!!!!!

eatme_delicious said...

Matthew: That is an incredibly incredibly helpful and awesome tip Matthew!! Thanks. =)