I’ve made this a few times now, and it’s a fantastic recipe to make a milder curry for all the family, you can omit or deseed the green chilli to keep it even calmer, but it’s not too strong with it. The peas are optional too, they add a sweet burst as you eat it (and another one of your five a day!), it’s lovely with, or without them! This is great to keep in the fridge if you’ve some left over, the flavours really infuse more, so it’s even better a second time around!
Serves – 4
Prep / Cooking time – 10mins / 40mins
Ingredients
Splash of Olive Oil
Knob of Butter
300-400g of Mushrooms, Chopped
2 Medium Onions, Diced
Coriander Stalks – Ideally 10-20 of them – (finely chopped)
Ginger – About the size of a thumb (finely chopped)
One Green Chilli Pepper (finely chopped)
Clove of Garlic (finely chopped or pressed)
1/2 Jar of Korma Paste
1 Tin of Coconut Milk
1 Tin of Chickpeas (Drained)
Handful of Flaked Almonds
Handful of Frozen Peas
Method
1 – Put the oil and butter into a large pan (with lid!) and fry gently on a moderate heat with the Onion, Ginger, Chilli and Coriander for about 10 minutes, keep it moving so it doesn’t catch.
2 – Add your Mushrooms, Chickpeas, Korma Paste, Almonds and Coconut Milk and half fill one of the empty cans with water and add that too.
3 – Give it a good stir, and bring to the boil.
4 – Put the lid on the pan, and allow to simmer for about 30 mins – keep checking that it’s not catching, or not drying out.
5 – About halfway through, maybe get your rice on the go, I used the Lime and Coriander Rice recipe here.
6 – Chuck in your peas, and let them cook for a few minutes.
7 – Job done!
