For the most part, all of the recipes I have tried from this book are made with ease and a minimal amount of preparation and cooking times, and everything that I have made is truly delicious and pleasing to the palate. Simplicity and ease does not mean that you won't be able to turn out meals that taste like they have come from a gourmet restaurant. This book certainly doesn't gather dust on my shelf and I find myself constantly browsing through the pages finding more recipes I can't wait to try — yep, more post-it notes.
Essential spice blends and pastes, appetizers, paneer dishes, legume curries, vegetables curries, rice dishes and accompaniments treat the cook and this book is highly recommended by my kitchen. I have no affiliation with the author but am simply an adoring fan.
I never can get enough mushrooms it seems and they go so well in a creamy sauce like the one in this recipe. Exactly the sort of side dish I wanted to whip up to serve to my friend Basil when he came over for dinner. I sliced the mushrooms into large chunks for an especially satisfying burst of meaty mushroom goodness. I've made this twice already and surely it won't be for the last time either.
|Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on May 25, 2012
Spicy, creamy and wonderfully fragrant, this mushroom and pea curry with fenugreek leaves is delicious served on hot fresh cooked white rice or on Indian flatbreads
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More mushroom delights from Lisa's Vegetarian Kitchen:
Paneer Mushroom Masala
Portobello Mushrooms Stuffed with Quinoa
Vegetarian Mushroom Bourguignon
On the top of the reading stack: The Landlady by Dostoyevsky
Audio Accompaniment: silence