MUSHROOM PEAS CURRY (BATANI CURRY)
Deliciously rich mushroom and peas curry made in a spiced coconut-cashewnut base. Best served with roti, paratha, naan or poori.
Provided by Dassana Amit
Categories Main Course
Time 45m
Number Of Ingredients 23
Steps:
- Boil the green peas in enough water. Strain and keep aside. Reserve the stock if using fresh peas.
- Grind or blend the coconut and cashews with water to a fine smooth paste. Set aside.
- Heat 1 tablespoon oil in a frying pan or skillet. Sauté chopped mushrooms in the oil for 5 to 6 minutes on medium to medium-high heat and then set aside.
- In another pan, add 2 tablespoons oil. Add the mustard seeds and let them crackle.
- Then add the cumin seeds, fenugreek seeds and urad dal.
- Fry till the oil becomes aromatic and the dal gets golden. Don't over brown or burn the dal. Do this on a low or medium-low heat.
- Now, add chopped onions. Sauté the onions stirring often till light golden.
- Add the ginger-garlic paste or crushed ginger-garlic.
- Fry till the raw aroma of the ginger-garlic goes away.
- Now, add all the spice powders - coriander powder, red chili powder, turmeric powder and garam masala powder. Mix to combine.
- Add chopped tomatoes. Sauté the mixture stirring often till the oil starts to leave its sides
- Add the cashewnut-coconut paste and the curry leaves.
- Mix and stir for 2 to 3 minutes. Add about 2 to 2.5 cups of the reserved green peas stock or water. You can add water less or more depending on the consistency you prefer.
- Let the curry come to a boil and thicken slightly. Now, add the sautéed mushrooms and cooked green peas.
- Add salt, stir and let the batani curry simmer further for 3 to 4 minutes more.
- Serve the curry hot, garnished with some chopped coriander leaves.
Nutrition Facts : Calories 256 kcal, Carbohydrate 17 g, Protein 6 g, Fat 19 g, SaturatedFat 7 g, Sodium 780 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
Steps:
- saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
- ad salt and pepper to taste.
- ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
- serve with your favorite protein or on its own with buttered french bread.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
CURRIED BROWN RICE AND PEAS
My mom use to make this when we were vegetarians, it came from the New Vegetarian Cuisine cookbook. (IBN:0-87596-168-1) However, I did modify the recipe as I'm not allowed to have certain ingredients due to being pregnant. I will include those but will put optional beside them. Either way tastes great! And is very easy to make, and leaves the house smelling like curry yum!
Provided by ChrissyVas
Categories Curries
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In an oven proof 3-quart sauce pan over medium heat, warm the oil. Add the leeks and curry powder; cook, stirring frequently, for 2 minutes or until the leeks are tender.
- Stir in the rice and mix until coated with oil.
- Pour in the stock, peas, cilantro, soy sauce and hot pepper sauce; bring to a boil.
- Cover the pan and place in the oven. Bake for 40 to 50 minutes, or until the rice is tender and the liquid has been absorbed. Let stand for 10 minutes. Fluff with fork before serving.
Nutrition Facts : Calories 343.2, Fat 4.7, SaturatedFat 0.8, Sodium 237.8, Carbohydrate 65.8, Fiber 6, Sugar 5, Protein 9.7
CURRIED BROWN RICE WITH MUSHROOMS AND PEAS
Categories dairy-free low-fat vegan vegetarian side dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover the pan and bake for 40 to 50 minutes, or until the rice is tender and the liquid is absorbed. Let stand for 10 minutes. Fluff with a fork before serving.
RICE WITH MUSHROOMS AND PEAS
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
- Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
- Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 3 grams
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
MUSHROOM AND PEA CURRY
This Mushroom and Pea Curry is designed to be served as a side with three or four other Indian dishes, but I like it served over rice just as well.
Provided by Sackville
Categories Curries
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, until very hot.
- Add the cumin seeds and sizzle for 10 seconds.
- Add the garlic, mushrooms, ginger and chillies.
- Cook, stirring until the mushrooms turn silken.
- Put in the ground coriander and garam masala and stir for 30 seconds.
- Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
- Stir well, bring to a boil.
- Cover and simmer for five minutes.
- Stir in the sour cream and cook gently for one more minute.
- Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.
CHEESY RICE, MUSHROOMS AND PEAS
Make and share this Cheesy Rice, Mushrooms and Peas recipe from Food.com.
Provided by Miss Diggy
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.
CURRIED BROWN RICE
A subtle variation on Lee Bremson's Curried Rice Pilaf recipe (which is very good!).
Provided by Jeff Cummings
Categories Main Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
- Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 43.4 g, Fat 5.8 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 476.7 mg, Sugar 2.9 g
CURRIED MUSHROOMS AND PEAS
Make and share this Curried Mushrooms and Peas recipe from Food.com.
Provided by hannahactually
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- cut larger mushrooms into quarters and smaller ones into halves.
- heat oil and butter together in large pan, and saute onion in them until dark brown. add ginger, garlic, cumin, coriander, turmeric, and cayenne and stir constantly over medium heat till mixture turns golden brown. this will happen quickly, so be careful not to burn it.
- add tomato and cilantro and saute another minute.
- add peas and mushrooms to spice mixture, mix well, add water and salt, and bring to boil. turn heat down to simmer, cover pan, and cook until mushrooms are tender, about 10 minute serve hot.
Nutrition Facts : Calories 171.5, Fat 10.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 302.5, Carbohydrate 15.1, Fiber 4.7, Sugar 6, Protein 6.8
MUSHROOMS & PEAS RICE PILAF
Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 352mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
More about "curried brown rice with mushrooms and peas food"
BAKED BROWN RICE WITH MUSHROOMS AND PEAS — MORE …
From morethangourmet.com
5/5 (2)Category Using Veggie Broth ConcentrateServings 4
- Preheat oven to 375 degrees. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add onions and cook, stirring often until translucent, about 5 minutes.
- Add rice, garlic and thyme and stir to coat. Add water and Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, stirring to blend well. Bring to a boil, cover the pan and transfer to the oven. Bake until rice is just tender and liquid is absorbed, about 1 hour.
- While rice is baking, heat remaining tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and sauté until tender and slightly browned, 5-6 minutes. Set aside.
- When rice is cooked, stir in sautéed mushrooms, peas and Parmesan cheese. Season to taste with salt and pepper, and serve sprinkled with parsley.
CURRIED RICE | RECIPETIN EATS
From recipetineats.com
EASY BROWN RICE WITH MUSHROOMS - VEGKITCHEN
From vegkitchen.com
MUSHROOM RICE | RECIPETIN EATS
From recipetineats.com
CURRIED BROWN RICE - FOOLPROOF LIVING
From foolproofliving.com
BROWN RICE WITH MUSHROOMS AND PEAS | FOR THE LOVE OF …
From fortheloveofcooking.net
ONE POT VEGAN COCONUT CURRIED BROWN RICE WITH TOFU
From ambitiouskitchen.com
BROWN RICE MUSHROOM PILAF - PIPING POT CURRY
From pipingpotcurry.com
CURRIED SAUSAGES - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
[HOMEMADE] JAPANESE CURRY RICE WITH RIBEYE, APPLES, CARROTS, PEAS, …
From reddit.com
CURRIED RICE - PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE
From pcrm.org
EASY RECIPES FOR WHEN YOU'RE BURNED OUT - THE NEW YORK TIMES
From nytimes.com
QUICK AND EASY CURRY RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
HEALTHY CURRIED RICE RECIPE | COOKING BROWN RICE
From cookingnook.com
CURRIED BROWN RICE | COOK FOR YOUR LIFE
From cookforyourlife.org
THAI COCONUT RED CURRY SALMON - RECIPE GIRL®
From recipegirl.com
BEST SOURCES OF LOCAL AND SEASONAL RECIPES? : R/UK_FOOD - REDDIT
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love