Ingredients

12 oz (350g) button mushrooms

8 oz (225g) pack frozen peas

4 tablespoon vegetable oil

11/2 cups curry sauce (page 20)

1 level teaspoon salt

1/2 teaspoon turmeric

1/2 teaspoon ground cummin

1/2 teaspoon chilli powder

1/2 teaspoon dried fenugreek

1/2 teaspoon garam masala

2 teaspoon finely chopped green coriander

Method

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.

Simmer, stirring occasionally, for about 15 minutes.

Add the dried fenugreek and the garam masala and simmer for a further five minutes.

Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.

Cooks Comments and Tips

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