12 oz (350g) button mushrooms
8 oz (225g) pack frozen peas
4 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground cummin
½ teaspoon chilli powder
½ teaspoon dried fenugreek
½ teaspoon garam masala
2 teaspoon finely chopped green coriander
Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.
Heat the oil in a deep frying pan. When hot, put in the mushrooms and cook on a gentle heat for 3-4 minutes. Add the peas
and cook for a further five minutes.
Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cummin, and chilli powder.
Simmer, stirring occasionally, for about 15 minutes.
Add the dried fenugreek and the garam masala and simmer for a further five minutes.
Allow the oil to settle and skim of the excess. Stir in the green coriander and serve.