Earth Angel Vegan’s Pea and Mushroom Curry was inspired from a recent road trip to Nashville, Tennessee. Our hotel was a block away from an authentic Indian restaurant and the aroma wafting in the air was too much for me to handle. The pea and mushroom curry caught my attention as I love peas and mushrooms! I rushed home to re-create it and believe I did a pretty good job.
RECIPE: Serves 4-6
Make a batch of your favorite rice (I used Jasmine). This could be served over rice or rice noodles in my opinion.
Pea and Mushroom Curry
4 cups rough cut white or brown mushrooms
2 cups frozen green peas
1 cup plant milk
1/3 cup red curry paste
3 tablespoons or corn or potato starch
1 cup vegetable broth or water to thin/thicken and saute as needed
1 tablespoon of you favorite onion blend seasoning or just 1/2 tsp onion powder and 1/2 garlic powder (wildtree just ceased operations… so sad)
Garnish with chopped parsley
In a large skillet start cooking the mushrooms… I start them in a dry pan and add water or veg broth as needed to keep from sticking. While the mushrooms soften and start to brown (takes 5-10 minutes)… mix seasoning, milk and curry paste in a shaker bottle or whisk it up. When the mushrooms are soft add this milk mixture and bring to a simmer. Taste for spices… add more curry paste, salt or garlic and onion powder to get the taste you like. Once the mixture is simmering add 3 tablespoons of corn starch to 3/4 cup water or veggie broth and make a slurry. Pour your slurry into the mushrooms and stir continuously until thickened. Toss the peas in (they will thaw immediately and stay green). Add more veggie broth if you think it is too thick.
Serve over rice or noodles.
The one on the Left is mine… The one on the Right is from Sitar Indian Restaurant!
Both were delicious… I did leave out the coconut milk and replaced it with plant milk to cut the fat but you could use coconut milk to keep it authentic! Let me know if you give it a try. If you are in Nashville… you must eat at Sitar!