Mushroom and Pea Curry

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.

• Ready In: 30 mins
• Serves: 2-4

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

Directions

1. Heat the oil in a large frying pan, until very hot.
2. Add the cumin seeds and sizzle for 10 seconds.
3. Add the garlic, mushrooms, ginger and chillies.
4. Cook, stirring until the mushrooms turn silken.
5. Put in the ground coriander and garam masala and stir for 30 seconds.
6. Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
7. Stir well, bring to a boil.
8. Cover and simmer for five minutes.
9. Stir in the sour cream and cook gently for one more minute.
10. Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.