Matar Mushroom (Peas and Mushroom Curry)

This plant-based Indian curry combines nutrient-dense green peas and fiber-packed mushrooms with a light cashew puree for a protein-rich home meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (21 oz) mushrooms, sliced · 132 kcal in the whole recipe
• 300 g (2 cups) green peas (fresh or frozen) · 243 kcal in the whole recipe
• 180 g (1 medium) onion, finely chopped · 72 kcal in the whole recipe
• 300 g (1.25 cups) canned diced tomatoes · 54 kcal in the whole recipe
• 30 g (1 oz) raw cashews · 175 kcal in the whole recipe
• 15 g (1 tbsp) olive oil · 133 kcal in the whole recipe
• 17 g (1 tbsp) tomato paste · 17 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 10 g (1.5 tbsp) fresh ginger, grated · 8 kcal in the whole recipe
• 15 g (1/4 cup) fresh cilantro, chopped · 4 kcal in the whole recipe
• Spices: 1 tsp cumin seeds, 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp chili powder, 1 tsp garam masala, salt to taste

Method

1. Puree raw cashews with a little warm water until smooth to create a light cashew cream base and set aside.

   

2. Heat olive oil in a deep skillet over medium heat, add cumin seeds, chopped onion, minced garlic, and grated ginger, then sauté for 4-5 minutes until softened.

   

3. Stir in tomato paste, canned diced tomatoes, ground turmeric, coriander powder, chili powder, and salt, cooking for 5 minutes until a rich gravy forms.

   

4. Add sliced mushrooms, green peas, cashew cream, and a splash of water, then cover and simmer over medium-low heat for 10-12 minutes until tender.

   

5. Finish by stirring in garam masala and chopped cilantro, then remove from heat and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.