Mushroom and Pea Bhaji

I meet people who either like mushrooms or they don’t. I meet people who say mushrooms are fantastic for good health and I meet others who won’t eat them as they say they are not good for you. I am a mushroom lover and my body seems to love them too so I tend to agree that they are good for you. I do eat them in moderation though and would never have them more than twice a week even though I would love to have them every day.  How about you, what is your take on mushrooms, how often do you eat them? Do you think they are good for you? 
Please share on the new Facebook group And put in #mushrooms. 

 

From a nutritional point of view, mushrooms are low in calories and have lots of fibre as well as a high protein content. They are a good source of B vitamins, selenium, potassium, copper and when grown in the sun contain that all-important vitamin D.

 

If you like curry and you like mushrooms I’m pretty confident you will love this recipe. If you don’t like peas use green beans or spinach instead.

 

Make your own curry powder, it’s easy and worth it as it always tastes better than shop-bought curry powder. You can find my recipe for curry powder here

 

This curry will need to be served alongside a dhal and rice as it won’t have enough complete protein in it otherwise. If you don’t fancy making a dhal as well as this curry throw some cooked chickpeas in with the mushrooms.

 

Here is a dhal recipe if you have time to make it too.

 

If you wanted to thicken the mushroom bhaji you can grind some sunflower seeds and add them in the last 5 minutes of cooking. I however like this to be a drier curry.

 

700g mushrooms

200g green peas

Splash of avocado oil 

4 tomatoes sliced

2 large onions sliced

6 cloves garlic (optional)

1½ tsp cumin

1½ tsp mustard seeds

1½ tsp ground coriander

½ tsp tumeric

2 tsp curry powder

Salt and pepper to taste

 

Place the mustard seeds, cumin and coriander in a dry wok and fry for a few minutes. 

Add the tomatoes and onions, salt and garlic and the splash of oil. Fry for five minutes or until the onion is completely soft.

Add the mushrooms, peas and curry powder with ¾ cup water and put a lid on the wok and cook for 10 minutes on a medium heat.

Check for salt and pepper. 

Now it’s ready.

 

I’m excited; we have a few new events to announce in the upcoming weeks, so stay tuned. They will run alongside the already booked in three day vegan courses. Also the Vegan Chef Training starts in August. For information check out our Modules Dates and Pricing page

 

The dates for the next three day courses are below

 

Dates 2019

April 25th to 27th

May 23rd to 25th

August 22nd to 24th

September 12th to 14th

October 3rd to 5th

November 14th to 16th

 

Have a great week everyone.

 

Love Veet