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The Vegetarian Curry Bible
Mushrooms and Peas
Mixed Vegetables
by Kris Dhillon
by Kris Dhillon
This delicious dish is not often found in restaurants, but one that is definitely worth
trying. Halve, quarter, or thickly slice the mushrooms according to their size.
Serves 3-4.
Use any combination of carrots, peas, potatoes, cauliflower, and green beans. Left
over cooked vegetables are suitable for this dish.
Serves 4-6.
Preparation and cooking time: 30 minutes.
Preparation and cooking time: 25-30 minutes.
Ingredients:
Ingredients:
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12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
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1 lb (450g) diced vegetables
3 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon chilli powder
2 teaspoon finely chopped green coriander
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Method:
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Cook the vegetables in boiling salted water for 10-15 minutes until just tender.
Drain.
Method:
1
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Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water
and drain.
Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on
a gentle heat for 3-4 minutes. Add the peas and cook for a further five minutes.
Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric,
ground cummin, and chilli powder.
2. Heat the oil in a large frying pan, pour in the curry sauce and bring it to the
boil.
3. Cook for about five minutes until the sauce thickens, and turn down the heat.
4. Stir in the salt and all the spices and add the cooked vegetables. Stir well and
cook for five minutes.
5. Sprinkle with the green coriander just before serving.
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Simmer, stirring occasionally, for about 15 minutes.
Add the dried fenugreek and the garam masala and simmer for a further five
minutes.
6
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Allow the oil to settle and skim of the excess. Stir in the green coriander and
serve.
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