Mushroom and Pea Curry

250 g Mushrooms

1 cup Frozen peas

1 tsp Fresh root ginger - grated

3 Garlic cloves - crushed & chopped

1 Medium onion

1 can Chopped tomatoes

12 Curry leaves

2 cups Vegetable stock

¾ tsp Red chilli powder (or fresh red chillies to taste)

½ tsp Turmeric powder

1 tsp Coriander powder

¾ tsp Garam masala powder

¾ tsp Mustard seeds

1 tsp Cumin powder

¼ tsp Fenugreek seeds

1 tsp Urad dal

Heat 1 tbsp oil and fry the mushrooms for 5-6 minutes then set asside

In another pan, heat 2 tbsp oil, add the mustard seeds and cook until they crackle

Add the cumin, fenugreek, and urad dal, fry ntil the dal browns

Add chopped onion and fry gently until golden brown

Add ginger and garlic and fry until the raw smell is gone

Add all the dry spice powders, stir, and fry for a minute

Add chopped tomatoes, fry until the oil starts to leave the sides of the pan

Add the vegetable stock, bring to the boil and add the mushrooms and peas

Season with salt and pepper to taste then simmer for 5 to 6 minutes