This mushroom and pea curry is warm, layered, and built around slow, steady flavor. Mushrooms bring depth and earthiness while peas add gentle sweetness and balance. Roasted garlic melts into the sauce, softening the spices and giving the curry a rounded, comforting base. Everything simmers calmly, allowing the flavors to settle and connect. It’s a dish that feels nourishing without being heavy. Simple ingredients, patient cooking, and quiet comfort in every spoonful.
Mushroom & Pea Curry with Roasted Garlic
Mushroom and pea curry with roasted garlic and spices for a warm, comforting vegetarian dish.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in roasted garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for 5-7 minutes until softened.
- Stir in cumin, coriander, turmeric, chili powder, salt, and pepper.
- Add crushed tomatoes and coconut milk or broth.
- Bring to a gentle simmer and cook for 20 minutes.
- Stir in peas and cook for 5 minutes until tender.
- Taste and adjust seasoning. Serve warm.
Nutrition
Notes
Serve with rice or flatbread.
Use broth instead of coconut milk for a lighter curry.
Flavors deepen after resting for a few minutes.