Vegan Mushroom & Peas curry made in a hurry

As I powered on my laptop and watched the emails trickle in one after the other, Monday just happened. It took over my life, broke my resolve to stay positive, conquer the world and have those difficult conversations and get the essential items from my list ticked off.

It is like Monday has this mission, a mission to get you down and ensure that all your plans go haywire. Sigh !! so what do you do. You just surrender I guess, surrender to the day and all its madness and hope that by the time you are done with the last email, there is always a prospect of a hot meal, a warm bed, maybe something nice to watch on Netflix and then the day will end.


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Processed with VSCO with 5 preset


That is how my Monday went. A little crazy, completely lopsided and a completely mental. So for dinner, I had to make something exciting just to make me tide the day to reach Tuesday. I quickly kneaded some dough to make ‘Naan’ and made a ‘Mushroom & Peas curry’ with the frozen masala that I always have in the freezer. I added some Coconut milk in the curry to change the flavor a bit, and it was suddenly a very different dish than the usual one I always make.




I put the curry in a bowl, sat on the couch, turned on Netflix and just dipped the warm piece of homemade Naan and just relaxed.  Life is suddenly good. Don’t you think so?


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Processed with VSCO with 5 preset


Recipe – Serves 4 – 6, Cooking time 30 minutes if the masala is ready, or 45 minutes if you are making the masala fresh


For the Masala

1 large Onion roughly chopped

1 tsp Ginger Garlic paste

2 large Ripe tomatoes

1 tbsp Oil

Heat oil in a pan and add the Ginger garlic paste and Onion. Saute till the Onion is brown but noy burnt. Add the Tomatoes and cook till mushy.

Cool and grind to a paste


For the Curry


500 gms Button mushrooms, washed and the stalks chopped off

1 cup Green Peas

1 Bay Leaf

2 Green Cardamoms

1 inch stick of Cinnamon

1 ½ tsp Paprika powder or Red chilli powder

1 tsp Cumin powder

1 tsp Turmeric powder

1 tsp Garam Masala powder

Salt to taste

½ cup Coconut Milk

1 1/2 tsp Oil

1 tsp Cumin Seeds

Freshly chopped Coriander


Heat 1 tsp oil in a large pan and add the Mushroom, saute them till they are half cooked and evenly browned. Remove them from the pan and drain on a paper towel

In the same pan add the remaining oil and add the Cumin seeds, Cardamom, Cinnamon, Bay leaf. Add the masala we made earlier and cook on a low flame till the masala is cooked and the raw smell disappears

Add the Salt, Turmeric, Paprika, Cumin powder and mix well and cook for a few more seconds

Add the Mushrooms and ensure they are evenly coated in the masala. Add the Green peas and 1 cup of water and let it come to a boil. Cook on a medium flame till the Mushrooms are cooked

Add the Coconut milk and once the gravy thickens, let it gently come to a boil and turn off the heat

Sprinkle the fresh Coriander and the Garam masala and serve hot with Naan or Rice

One thought on “Vegan Mushroom & Peas curry made in a hurry

  1. Hey Bhawna, I know you more from your insta name. I really like your insta posts and since I’m from India and now in Sydney, I can relate to the struggle (lol) as well.

    Can you tell me more about the masala you always have in the freezer? Is that the roasted onions and tomatoes ka masala that we Indians use for almost every veggie :)?
    I look forward to your response. Thanks

    1. Hi Ankur,

      Thank you for your lovely message.

      There is a basic masala recipe on my blog which I make and freeze which is the roasted Onions and Tomatoes masala.

      I hope you are enjoying Sydney, it is a beautiful city to be in.

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