This mushroom and green pea curry is incredibly nutritious and you won’t believe how quick it is to make! Using Kohinoor Egg Curry sauce, you can have a delicious curry that all the family will love.
1 packet Kohinoor Egg Curry Sauce
2 tbsps oil
1 tsp cumin
1 cm piece chopped ginger
200g frozen peas
50ml double cream
- Heat the oil in a frying pan and add the cumin
- When the cumin starts to crackle, add the butter, mushrooms, and ginger. Fry until the mushrooms start to cook (5 minutes)
- Add the peas and Egg Curry Sauce and leave to simmer for 5-10 minutes
- Add the cream, mix, and serve with fresh basmati rice or naan.