Mushroom Keema with Peas
This is a fantastically easy and versatile recipe that uses fresh and tasty ingredients.
It’s delicious served straight onto a bed of steaming rice, but it’s also one of those dishes that gets better with time, and a good meal to be made a day in advance.
Ingredients:
• 600g White and/or Chestnut mushrooms - finely chopped
• 1 large onion - finely chopped
• 2 cloves of garlic minced
• Thumb sized piece of ginger - pealed and finely chopped
• 3 tbsp oil
• 2 large tbsp curry spice paste (a masala or mild paste; follow your preferred taste – a madras paste will give you much more heat)
• 400g chopped tomatoes or 5 large fresh tomatoes roughly chopped
• 2 tbsp natural yogurt
• 200g frozen peas
• A handful of chopped coriander
• Salt & pepper to season
To cook:
Finely chop your mushrooms, onions, garlic and ginger.
For a quicker prep time and fine texture we chop the mushrooms, onions, garlic and ginger individually, in a food processor - using the pulse setting so to finely chop and not to liquidise your ingredients. The mushrooms will need to be processed in batches for an even texture.
Heat a large pan over a medium heat; add the oil and sauté the onion. Once your onion is soft and transparent add the garlic and ginger and cook till fragrant – about a minute.
Now add your chopped mushrooms - the mushrooms will release their juices and reduce as they begin to soften.
Cook till the moisture has evaporated and ingredients begin to brown slightly, around 8 - 10 minutes.
Add the spice paste and cook for 1 minute, then add the tomatoes and continue to heat over a medium heat for 5 minutes. Stir in the yogurt, season to taste and cover and simmer on a low heat for 20 minutes. Now’s a good time to get your rice cooking.
5 minutes before the end of cooking add the peas and stir in the coriander to your Mushroom Keema. Keep a little of the coriander back to garnish.
To serve: On a bed of long grain or basmati rice, with a warm naan and a good helping of cool raita.
Brunching ideas: If by change you make a little extra, any left overs will sit in the fridge for a couple of days and will reheat nicely. We highly recommend stuffing your leftovers into a pitta or two and pairing it with a cool riata or cream cheese. Or using as a filler for a toasted sandwich with a good mango chutney as a dipping sauce side.
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