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Alas, I have no pretty pictures of this curry: the only photos I shot were during the bubbling phase and you mostly see steam.  This is a quick and easy but VERY tasty recipe, great for a weeknight dinner.  As curries go, it’s not spicy-hot, but the spices are the heart of this dish.  The coconut milk makes a creamy sauce that’s decadent without being terribly bad for you (if you made resolutions and such).  If you’re looking for more protein, add 1/2 lb. of peeled, deveined shrimp near the end and cook for 5 mins. or so, just until the shrimp is pink.  But it doesn’t need it; the curry great as-is, with rice or naan to soak up the sauce.  If you’re looking for winter comfort food, you may have found it right here.

Indian Curry with Mushrooms & Peas

  • 1 T. canola oil
  • 1/2 medium-sized sweet onion, chopped (about 1/2 c.)
  • 2 c. sliced mushrooms
  • 2 cloves garlic, chopped
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. chili powder
  • 1 1/2 tsp. turmeric
  • 1 15 oz. can (or equivalent) diced tomatoes
  • 1 14 oz. can coconut (not light!)
  • 1 c. peas, fresh or frozen
  • salt to taste
  • 2 T. chopped fresh cilantro (optional)

Heat the oil in a large skillet over medium heat; add onions and cook for 2 mins. and then add mushrooms and cook for 5 mins., until both are softened and slightly brown.  Add garlic, ginger, cumin, paprika, chili powder and turmeric; mix to coat vegetables evenly with spices and cook for 1 minute, stirring.  Pour the tomatoes and coconut milk into the pan and mix; add peas and cook the curry, stirring occasionally for about 10 mins., until sauce is golden brown and thickened slightly.  Season with salt.  Ladle into bowls, over rice or alone, and sprinkle with cilantro, if using.