Mushroom-Pea Curry

Serves 4

Ingredients

1 tablespoon ground coriander
½ tablespoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon cayenne pepper
3 tablespoons canola oil (or fry with water instead of oil)
1¼ teaspoons salt, or to taste
¼ cup diced onions (about ½ medium onion)
1½ cups diced tomato (fresh or tinned)
1 2½ centimetre knob of ginger, peeled and finely grated
450g button mushrooms, halved lengthwise (or quartered if very large)
1 250g bag frozen peas, defrosted

Method

1. Combine the dry spices with 1½ tablespoons of water in a small bowl, and mix to form a paste.
2. Put the oil in a medium saucepan over medium heat. When the oil shimmers, add the onions and sauté until the onions are browned at the edges (about 3-4 minutes).
3. Add the ginger and the paste of spices, stir to coat the onions, and cook for about 1 minute.
4. Add the diced tomato. Stir and cook, scraping the bottom of the pan, for about 4 minutes, until the tomato has softened. If the tomato sticks to the pan excessively, add a splash of water.
5. When the tomato has softened, add 2 cups of water and the salt. Stir and bring to a boil; then reduce the heat, cover, and simmer for 20 minutes.
6. Add the mushrooms. Bring the mixture back to a boil, reduce the heat again, and cook for 10 more minutes.
7. Add the peas, stir to combine, and cook for 5 more minutes over medium-low heat, until warmed through.
8. Salt to taste, and serve over brown rice.