Creamy Peas and Mushrooms

A RICH AND SATISFYING DISH, IT IS PRETTY QUICK TO MAKE AND DOESN’T REQUIRE OR NEED ANY ONIONS OR CHILLIES. IT IS WONDERFUL AS PART OF ANY FAMILY MEAL OR A SIMPLE BRUNCH DISH – JUST SERVE ON THICK SLICES OF TOASTED BREAD. FRY THE MUSHROOMS AND PEAS WITH SPICES IN ADVANCE, THEN WHEN READY TO SERVE, STIR IN THE CREAM, STOCK AND GENTLY SIMMER.

SERVES 4 AS A SIDE | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES

FRESH

3 tablespoons light (single) cream

8–9 fresh curry leaves

3 garlic cloves, very finely chopped

200–250g chestnut mushrooms, cut into quarters

115g cooked peas

1cm piece ginger, peeled and cut into julienne

SPICES

large pinch of freshly grated nutmeg

1 teaspoon black mustard seeds

¼ teaspoon ground turmeric

¼ teaspoon paprika

1 teaspoon cracked black pepper

½ teaspoon garam masala

PANTRY/LARDER

2 tablespoons oil

1 tablespoon coconut milk powder

1 teaspoon salt, or to taste

100ml vegetable or chicken stock or water

OPTIONAL GARNISH

finely chopped coriander, spring onion, and green or red chilli

1. Mix together the single cream, coconut milk powder and nutmeg and set aside for later.

2. Heat the oil in a heavy-based frying pan over a low–medium heat. Add the mustard seeds and curry leaves and once they start to crackle and pop, add the garlic and mushrooms. Turn up the heat slightly and fry, stirring frequently for 5 minutes, or until the mushrooms are a rich nutty brown.

3. Next, add the peas, turmeric, paprika, pepper, garam masala and salt, and cook, stirring, for 1 minute.

4. Now pour in the reserved cream paste and the stock or water. Turn down the heat and gently simmer for 4–5 minutes. Stir in the ginger and serve garnished with coriander, spring onion and chilli.