Frozen peas: 150g (1 cup), Mushrooms: 150g (1 1/2 cups, sliced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Coconut milk: 200ml (3/4 cup), Tomato: 100g (1 medium, diced), Curry powder: 6g (2 tsp), Cumin: 3g (1 tsp), Turmeric: 2g (1/2 tsp), Vegetable oil: 10ml (2 tsp), Fresh cilantro: 10g (2 tbsp, chopped), Lime juice: 5ml (1 tsp), Brown rice (cooked): 150g (3/4 cup, optional for serving), Salt: to taste
1. Heat 10ml vegetable oil in a large pan over medium heat. 2. Add 75g diced onion and cook for 3-4 minutes until softened. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 4. Add 6g curry powder, 3g cumin, and 2g turmeric. Cook for 30 seconds. 5. Add 150g sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown. 6. Add 100g diced tomato and cook for 2-3 minutes until softened. 7. Add 200ml coconut milk and bring to a simmer. 8. Add 150g frozen peas and simmer for 5 minutes until tender. 9. Stir in 5ml lime juice and season with salt to taste. 10. Serve garnished with 10g chopped cilantro, over 150g cooked brown rice if desired.
