Ingredients

• 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.