Velvety Green Curry with Peas and Mushrooms

Recipe by
Total Time:
25-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - Sh
  • take mushrooms, cut into strips
  • 3 cups - Green peas
  • 1 tbsp - Ginger, grated
  • 5 cloves - Garlic, chopped
  • 1 cup - Coriander leaves
  • 2 - Green chillies
  • 2/3 cup - Pistachio nuts, soaked for a few minutes in warm water, then ground to a paste.
  • 1 tbsp - Canola oil
  • 1 tsp - Cumin seeds
  • Salt to taste

How to Make Velvety Green Curry with Peas and Mushrooms

  • Place the green chillies, ginger, garlic and coriander leaves in a blender and puree with just enough water to make a smooth paste.
  • Remove the paste to a bowl.
  • Place a cup of the green peas in the blender and using enough water, blend into a puree.
  • Heat the oil in a saucepan.
  • Add cumin seeds, when they sputter, add the mushrooms.
  • Stir the mushrooms in the oil for a minute, then remove and set aside.
  • To the saucepan, add the green-chilli-ginger-garlic paste and saute for two or three minutes.
  • Add the mushrooms back to the pan along with the 2 cups of green peas, the green pea puree and some salt.
  • Bring to a boil, lower the heat, and add the pistachio paste.
  • Add enough water for a slightly loose but not watery consistency.
  • Let the curry simmer on low heat for about 5 minutes.
  • Season with salt to taste.
  • Serve hot with rotis or chapattis or any flatbread.
  • Recipe courtesy: Holy Cow Vegan.