Ingredients

• 1 cup of chopped mushrooms
• 1 tablespoon of vegan yogurt
• 1/4 teaspoon of ground black pepper
• 1/2 teaspoon of red chilli powder
• Salt to taste
• 1 1/2 tablespoons of oil
• 1/2 teaspoon of cumin seeds
• 1 onion, chopped finely
• 1/2 teaspoon of freshly grated ginger
• 1 crushed garlic clove or 1/2 teaspoon of grated garlic
• 2 tomatoes, chopped
• 1/2 teaspoon of ground coriander
• 1/8 teaspoon of turmeric
• 3/4 cup of green peas (fresh or frozen)

First marinade the mushrooms in yogurt, chilli powder, and salt and pepper for 15 minutes. Heat the oil in a pan, add the cumin seeds and let them sizzle. Add the chopped onion and cook until they are soft and light brown in color. Add the ginger and garlic. Mix well and cook for a minute. Add the chopped tomatoes. Mix well. Cook until the tomatoes are soft. Add ground coriander. Add the marinated mushrooms and green peas. Cover and simmer. Once mushrooms and peas are soft, dinner is ready! Serve with brown rice.