Spicy Mushroom Bell Pepper Green Pea Curry

I was craving to eat this mushroom curry that had years and years ago in a little road side restaurant in my home town Pune! Those spices have never left my mind or my palate! This one is pretty close and a big crowd pleaser!

Nutritional Value:

• Mushrooms: 1 cup has only 21 calories, 3 gm protein, 1 gm of fiber, 3 gm carbs and 0 gm fat. Great source of B12, vitamin D and folate.

• Bell Peppers: 1 cup has 31 calories, 1 gm protein, 2.1 gm fiber, 6 gm of carb, 0.3 gm fat. Rich in vitamin C, K, A, folate.

• Green peas: 1/2 cup has 62 calories, 4 gm of protein, 4 gm of fiber, 11 gm of carbs, great source of vitamin A, K, C and folate.

Ingredients:

• 2 lbs of white round mushrooms

• 1 red bell pepper chopped

• 1 cup frozen green peas

• 1 cup chopped onions

• 1 tbsp of ginger paste

• 1 tbsp of garlic paste

• 1 cup chopped Roma tomatoes

• 1/2 cup chopped cilantro

• 1 teaspoon turmeric powder

• 1/2 teaspoon chili powder/cayenne

• 1 tbsp coriander powder

• 1 tbsp cumin powder

• 1 teaspoon Garam Masala (available in any Indian grocery)

• 1 cinnamon stick

• 1/2 cup cashew milk

• 1 tbsp EVOO

Instructions:

1. Heat the pan. Add oil and the cinnamon stick.

2. Add your chopped onions. Lower the heat and cook until golden brown.

3. Add ginger garlic paste. Cook for about 2 min.

4. Add your dry spices - turmeric, chili, cumin, coriander powder. Lower the heat and let the spices cook. It can burn on high heat.

5. Add tomatoes and 2 tbsp of water. Let this cook for at least 5 mins or until tomatoes become mushed up with spices .

6. Add bell peppers, mushrooms and salt to taste. Let it cook for a couple of minutes.

7. Add green peas and half of chopped cilantro. Mix and cook until mushrooms are almost cooked.

8. Add your cashew milk and cook for 2 more min.

9. Once cooked cover it with chopped cilantro.

10. Serve it with rice or quinoa