About this recipe:This simple combination of ingredients is delicious served as a side dish or as a vegetarian main course with basmati rice or warm naan bread.
1 small onion, cut into chunks
3 garlic cloves, peeled
5cm piece fresh root ginger, peeled and sliced
1 tbsp vegetable oil
250g chestnut mushrooms, halved
2 tsp curry powder (preferably Madras)
375g small new potatoes, scrubbed and quartered
1/2 tsp salt
150g frozen peas, thawed
125g natural low-fat yoghurt
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Method Prep:20min › Cook:20min › Ready in:40min
Combine the onion, garlic, ginger and 3 tbsp water in a food processor or blender and process to make a purée.
Heat the oil in a large frying pan over a medium heat. Add the onion purée and cook for 5 minutes or until the liquid has evaporated. Add the mushrooms to the pan and cook for 3 minutes, stirring frequently, until just tender.
Stir in the curry powder. Add the potatoes and salt to the pan and stir so that the potatoes are well coated with the spice mixture. Add 250ml water and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes or until the potatoes are tender.
Stir in the peas and cook for 2 minutes until heated through. Remove from the heat, stir in the yoghurt and serve immediately.
Chestnut mushrooms have a firm texture and hold their shape well when cooked. Fresh shiitake mushrooms would also be good for this curry, having a unique steak-like texture and subtle meaty flavour, but they do cost more. At the other end of the price range, check out cooking mushrooms at the supermarket for good value.