This Creamy Golden Mushroom & Pea Curry is rich, comforting, and ready in under 20 minutes. Made with coconut milk and a perfect blend of spices for a flavorful vegetarian dinner.
Ingredients
- 2 cups mushrooms (cremini or button), sliced
- ½ cup frozen green peas
- 2 cloves garlic, minced
- 1 can (400ml) full-fat coconut milk
- 1 tbsp butter or vegetable oil
- 1 tbsp yellow curry powder
- ½ tsp turmeric
- 1 tsp Blaze Well chili powder (adjust to taste)
- Salt to taste
- Cooked rice, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Heat butter or oil in a skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3 minutes until they develop a deep golden-brown crust.
- Reduce heat to medium. Add minced garlic, yellow curry powder, turmeric, and Blaze Well chili powder. Stir constantly for 30 seconds until the spices are fragrant.
- Pour in the coconut milk and bring to a gentle boil. Reduce heat and simmer uncovered for 5 minutes, allowing the sauce to thicken into a rich, golden gravy.
- Stir in the frozen green peas and cook for another 2 minutes until heated through.
- Serve hot over rice and garnish with fresh cilantro if desired.
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