Mushroom & pea curry

• Closed cup mushrooms400g
• Frozen garden peas200g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Chopped tomatoes (400g tin)1
• Basmati rice300g

Plus salt and pepper. About £2.65 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

2. 2

   Add 400g quartered mushrooms and cook for 5 minutes.

3. 3

   Add 1 tin chopped tomatoes and 150ml water and simmer for 10 minutes, adding 200g frozen peas for the last 4 minutes. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.