Ingredients
1-2 tablespoons oil or butter
8 oz cremini or baby bella mushrooms, sliced
1 jar Coconut Cashew Korma
1/2 cup frozen peas
coconut milk or cream, to taste
salt, to taste
fresh cilantro, chopped
rice
Method
In a large skillet, heat 1-2 tablespoons of oil or butter over medium-high heat. Sauté the mushrooms, letting them cook down for about 10 minutes. Be sure not to stir too often, so they brown nicely—flip them halfway through. Season with salt.
Add the jar of Brooklyn Delhi Coconut Cashew Korma. Fill the jar with 1/4 cup water, cap it, and shake to get all the sauce out, then pour it into the pan. Stir in 1/2 cup of frozen peas and simmer until both the peas and mushrooms are tender and cooked through.
If you want a richer dish, add your preferred amount of cream or coconut milk. Garnish with chopped cilantro and serve with rice!
For Serving
Serve with rice and add a spoonful of Roasted Garlic Achaar or Tomato Achaar for a bit of heat.
In this recipe
