Roungy Mushroom Curry (Black-eyed Peas and Mushroom Curry) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 12-ounce (340 grams) packages frozen black-eyed peas
1 Indian bay leaf
2 teaspoons salt, divided
2 tablespoons oil
300 grams (10 ½ onces) cremini mushrooms, thinly sliced
2 onions, peeled and finely chopped
2 garlic cloves, peeled and grated
2 ½ centimeters (1 inch) fresh root ginger, peeled and grated
400 grams (14 ounces) tomato passata
1 teaspoon Kashmiri chilli powder
1 teaspoon garam masala
1 teaspoon ground turmeric
½ teaspoon sugar (optional)
1 can (400 milliliters/13 ½ ounces) coconut milk
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Directions: |
Directions:Cook the black-eyed peas according to package directions with the bay leaf and 1 teaspoon salt.
Heat the oil in a pan and add mushrooms. Saute until soft and most of the moisture has evaporated. Remove the mushrooms from the pan, leaving the oil behind.
Add additional oil if needed and add the onions and cook over a low to medium heat for 10 minutes, until softened and starting to color. Add the garlic and ginger, cook for a minute, then pour in the passata and cook on a low to medium heat for five minutes.
Stir in the remaining salt and ground spices, followed by all the remaining ingredients, stir well and bring to a boil. Add water if needed to thin out. Cover, cook it over a lower heat for 30 to 40 minutes. Serve warm. |
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Number Of
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Number Of
Servings:4 to 6 |
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Notes: |
Personal
Notes: This recipe was originates in England so the can and other package sizes may be different than what you find in your local store. Simply use the closest sized can/package. You can replace the passata with either one 14.5 ounce (411 grams) chopped tomatoes or 2 to 3 fresh, chopped tomatoes. Fresh tomatoes will need to be cooked for at least 10 minutes before adding the spices. You can use two 15.5 ounces cans (about 800 grams in total) black-eyed peas, drained and rinsed.
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