Mushroom Curry (Ve)

1 tablespoon ground coriander

1 1/2 teaspoons ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

3 tablespoons olive oil

50g/1 3/4 oz peeled and finely chopped onion (about one small onion)

1 teaspoon peeled and finely grated fresh ginger

225g/8oz peeled and finely chopped tomato

1 1/4 teaspoons of salt or to taste

450g/1 lb medium sized white mushrooms

285g/10oz peas, defrosted if frozen (optional)

Combine the coriander, cumin, turmeric, and cayenne pepper in a small bowl. Add about 1 1/2 tablespoons of water and mix to make a paste.

Pour the oil into a medium pan and set over a medium heat. When hot, put in the onion. Stir and saute for 3-4 minutes or until the edges begin to brown. Add the ginger and stir 3-4 times. Add the spice paste. Stir and cook for about 1 minute. Add the tomato. Stir and cook, scraping up any sediment from the bottom of the pan, for about 4 minutes or until the tomato has softened. Add 450ml/15 fl oz of water and the salt. Stir and bring to the boil.

Cover, lower the heat and simmer for 20 minutes.

Add the mushrooms to the pan and bring to the boil. Cover and cook over a low heat for 10 minutes. Add the peas if using, and cook for a further 5 minutes or until the peas are done.

Check for salt, adding a bit more if needed. Serve.

Inspired by Madhur Jaffrey - Curry Easy