Mushroom Matar Masala (Mushroom Pea curry)
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Vegan Richa · by Vegan Richa★ 4.9 (55)

Mushroom Matar Masala (Mushroom Pea curry)

NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 26%
CARBS 41G61% OF CAL
11G FIBER10G SUGAR20G OTHER
FAT 8G26% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mushrooms and peas in a creamy, aromatic tomato curry sauce made in the blender. This versatile vegetarian curry is ready in 30 minutes with warm, complex spice flavors.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3/4 cup red onion (chopped)
  • 5 cloves garlic
  • 1 inch ginger
  • 1 hot green chili such as Serrano or Indian (remove seeds to reduce heat if needed)
  • 1 tsp oil
  • 2 large tomatoes (or 14 oz diced tomatoes )
  • 1/4 cup raw cashews (soaked for 15 mins if needed, use 1/3 cup for creamier sauce)
  • 1 to 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 6 to 8 oz sliced white mushrooms (or cremini or baby bella , sliced thin 1-2 mm )
  • 15 ounce can of chickpeas (drained and rinsed, or 1 1/2 cups cooked chickpeas)
  • 3/4 cup or more peas
  • 1/2 tsp or more salt
  • 1/4 tsp or more sugar
  • 1 cup chopped spinach (optional)
  • cayenne (to preference)
  • cilantro (for garnish)
PREP
10M
SODIUM
526MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.