Potato, Peas and Mushroom Curry

gluten free

1 small onion, cut into chunks
3 garlic cloves, peeled
2 red thai chilis, seedless and chopped
2 cm piece fresh ginger, peeled and sliced
1 tbs soy sauce
3 tbs vegetable oil
250 g brown mushrooms, halved
2 tsp mild curry powder
400 g small potatoes, washed and quartered
½ tsp sea salt
125 g frozen peas, thawed and drained
115 g natural yoghurt
50 g roasted peanuts
1 bunch thai basil leaves

Potato, Peas & Mushroom Curry

You are looking for a during the week recipe for your and your family. You found it. With just a few ingredients you create a simple curry without meat and the typical Asian flavors.

Put onion, garlic, ginger, soy sauce half of the peas and 2 tbs of water in a food processor. Mix until you have a smooth paste.
Heat 1 tbs oil in a frying pan and add paste. Fry for 5 minutes.
Add mushrooms and chilies and stir fry for 3 minutes.
Stir in curry powder until all mushrooms are covered.
Add potatoes and stir fry for 2 minutes.
Add 125 ml water and bring to the boil. Reduce heat and simmer (covered by a lid) for 15 minutes Or until potatoes are tender.
Stir in rest of the peas and cook for another 2 minutes. Shut down heat.
In another frying pan heat 2 tbs of vegetable oil and fry the basil leaves until crispy.
Stir yogurt and roasted peanuts into curry and serve with fried basil leaves and jasmine rice.

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