Mushroom and Pea Curry with Roasted Garlic

Olivia

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Mushroom and pea curry with roasted garlic cooked in a spiced tomato sauce for a simple Indian vegetarian dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 111

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 cups mushrooms sliced
1 cup green peas
1 tablespoon olive oil
1 onion finely chopped
1 head roasted garlic cloves mashed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt
1 cup crushed tomatoes
1 cup water
2 tablespoons fresh cilantro chopped

Equipment

Frying Pan

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03/05/2026 10:00 am GMT

Frying Pan

Cooking Instructions

Heat olive oil in a pan over medium heat.
Add onion and cook until softened.
Stir in roasted garlic, cumin, coriander, turmeric, chili powder, and salt.
Add mushrooms and cook for 5 minutes.
Stir in crushed tomatoes and water.
Bring to a simmer and cook for 15 minutes.
Add peas and cook for 5 minutes until tender.
Remove from heat and sprinkle with cilantro before serving.

Nutrition

Calories: 111kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 180mgPotassium: 507mgFiber: 5gSugar: 7gVitamin A: 504IUVitamin C: 24mgCalcium: 52mgIron: 2mg

Notes

Roast garlic ahead of time for deeper flavor.

Adjust chili powder for preferred spice level.

Serve warm with rice or flatbread.

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