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)


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


  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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