Mushroom Pea Curry & Rice

• Basmati Rice(240 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Mushroom(500 g)
• Tomato paste(2 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Garam Masala(1 tsp)
• Coconut milk(400 ml)
• Vegetable Broth(200 ml)
• Peas(200 g)
• Spinach(100 g)
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Rinse {Basmati Rice}. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, and thickly slice the {Mushroom}.

   ~8 min

2. 2

   Add the {Basmati Rice} to a saucepan with 480ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes.

   ~12 min

3. 3

   Meanwhile, heat {Olive oil} in a large pan. Add the {Onion}, {Garlic}, and {Ginger} with half the {Salt} and the {Black pepper}. Cook for 3 minutes until softened. Stir in the {Tomato paste}, {Curry Powder}, {Cumin}, {Turmeric}, and {Garam Masala} for 1 minute.

   ~4 min

4. 4

   Add the {Mushroom} and cook for 5 minutes until they shrink and turn glossy. Pour in the {Coconut milk} and {Vegetable Stock}, then bring to a gentle simmer.

   ~5 min

5. 5

   Stir in the {Peas} and {Spinach}. Simmer for 6 minutes until the sauce thickens and the spinach wilts into the curry. Squeeze in half the {Lime}.

   ~6 min

6. 6

   Fluff the rice and spoon it into bowls. Top with the mushroom and pea curry, then finish with the remaining {Lime} cut into wedges and the {Fresh cilantro} if using.

   ~1 min