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Mushroom and Peas with Basmati Rice

Mushroom and Peas with Basmati Rice step-by-step recipe | vegelicacy.com
"Today's dish is absolutely delicious, yet simple! It's traditional for some regions of India. The aromas and flavors of this dish are a delight to the senses!"

Ingredients Serves 4

  • 14 oz/400 g champignons
  • 1 cup (frozen) green peas
  • 2-3 tomatoes
  • 1 inch/2.5 cm ginger root
  • 1/2 bunch cilantro
  • 2 tbsp oil
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp chili powder
  • 3/4 tsp salt
  • 1/2 tsp lemon juice
  • 1 chili pepper
  • 1 cup basmati rice

Method

  1. Wash the champignons and cut them into thic slices. Chop the tomatoes. Cut the cilantro, chili pepper (without seeds) finely. Peel and chop up the ginger root.

    Mushroom and Peas with Basmati Rice
  2. In a large skillet heat up 2 tbsp oil over medium heat. Add cumin seeds and turmeric and cook stiring constantly for 1 minute. Then add the tomatoes, ginger, salt and chopped chili pepper. Cook stiring for 3 minutes.

    Mushroom and Peas with Basmati Rice
  3. Add the mushrooms and green peas, cover, reduce heat to low and cook for 10 minutes, stiring occasionally.

    Mushroom and Peas with Basmati Rice
  4. Towards the end of cooking add the cilantro and 1/2 tsp freshly squeezed lemon juice, mix well and turn off the heat.

    Mushroom and Peas with Basmati Rice
  5. Cook basmati rice. Serve the curry on top of rice or alternatively combine the rice with mushroom and serve mixed.

    Mushroom and Peas with Basmati Rice

Author: vegelicacy

Posted on: 1 March 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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