Ingredients:

• 2 cups – Sh
• take mushrooms, cut into strips
• 3 cups – Green peas
• 1 tbsp – Ginger, grated
• 5 Cloves – Garlic, chopped
• 1 cup – Coriander leaves
• 2 – Green chillies
• 2/3 cup – Pistachio nuts, soaked for a few minutes in warm water, then ground to a paste.
• 1 tbsp – Canola Oil
• 1 tsp – Cumin seeds
• Salt to taste

Method:

1. Place the green chillies, ginger, garlic and coriander leaves in a blender and puree with just enough water to make a smooth paste.
2. Remove the paste to a bowl.
3. Place a cup of the green peas in the blender and using enough water, blend into a puree.
4. Heat the oil in a saucepan.
5. Add cumin seeds, when they sputter, add the mushrooms.
6. Stir the mushrooms in the oil for a minute, then remove and set aside.
7. To the saucepan, add the green-chilli-ginger-garlic paste and saute for two or three minutes.
8. Add the mushrooms back to the pan along with the 2 cups of green peas, the green pea puree and some salt.
9. Bring to a boil, lower the heat, and add the pistachio paste.
10. Add enough water for a slightly loose but not watery consistency.
11. Let the curry simmer on low heat for about 5 minutes.
12. Season with salt to taste.
13. Serve hot with rotis or chapattis or any flatbread.
14. Recipe courtesy: Holy Cow Vegan.