Thursday, 8 May 2014

Creamy Mushroom and Pea Masala Serves 3 - £1.91

Creamy Mushroom and Pea Masala Serves 3 - £1.91


1 Tbsp Vegetable Oil - 2p
1 Onion - 6p
1 Clove of Garlic - 1p
1 Tsp Dried Ginger - 6p
1 Red Chilli - 15p
1 Tsp Ground Coriander - 3p
1 Tsp Garam Masala - 3p
1 Tin Chopped Tomatoes - 35p
200g Plain Yogurt - 18p
200g of Frozen Peas - 20p
300g Mushrooms - 82p


Chop the mushrooms into bite size pieces and fry them in some of the oil until soft, when cooked set the mushrooms aside and clean the pan to reuse for the rest of the recipe
Dice the onion and fry in the rest of the oil until soft
Chop the garlic and chilli (deseeding the chilli if you don't want the curry to be too hot) and add to the onion
Stir in the ginger, coriander and garam masala to make a paste with the onions
Add the chopped tomatoes and peas plus half a cup of water, stir and leave to simmer for a few minutes to reduce
Finally add the cooked mushrooms and stir through the coconut or yogurt.
Serve with rice or naans

I bought the mushrooms loose because that way they are cheaper than their pre-packed equivalent

Swap the yogurt for coconut milk for a richer curry

Use fresh grated ginger instead of ground ginger if you have it

All prices correct at date and time of publication using Tesco and Sainsburys Value and Basics Ranges

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