Mushroom & peas bhaji

Mushroom&peas bhaji(3)

Those who are familiar with my blog will know that most of my cooking is based on simple recipes to help you prepare a hassle-free, simple and satisfying meal.  Making your own seitan or vegan cheese is great and a lot of fun, but most of us only get around to do these once in a while…..So here’s a mushroom & peas bhaji which we had with brown rice & chickpeas (also a quickie, see link below) and some flat leaf parsley and red onion salad……simple, yet a perfect combination and hits the spot just right!

Rice with chickpeas(4)

Brown rice with chickpeas

Parsley Onion salad(3)

Parsley & red onion salad (olive oil, lemon juice & sea salt dressing)

Ingredients

200 grams button mushrooms (best to use button mushrooms for this recipe)
1½ cups frozen peas
1 onion, sliced
2 good tablespoons oil
3 cloves garlic, chopped
1 inch piece ginger, chopped
½ teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon chilli powder (use less or more, according to taste)
2 medium tomatoes, chopped
1 tablespoon tomato puree
Salt to taste

Method

  1. Fry onions in oil until pale golden
  2. Add all the spices, salt, tomatoes and tomato puree and fry over low heat for a few minutes to cook the spices
  3. Cover and cook the tomatoes on low for about 10 minutes until soft
  4. Add mushrooms and peas, cover and cook for a further 10-15 minutes

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