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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Morel Mushrooms with Peas

  • 1/2 oz dried or 12 fresh morel mushrooms
  • 1 inch cube fresh ginger, peeled
  • 4 cloves garlic
  • 3 tbl veg. oil
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 6 oz tomatoes, peeled and minced
  • 2 cups fresh shelled or defrosted frozen peas
  • 1 1/2 tsp salt
  • 1/4 tsp garam masala
Rinse off dried morels, soak in 1 1/2 cups water 20 to 30 minutes or until tender. If using fresh there is no need to soak. Drain and save soaking liquid, straining it through a clean piece of cloth. Cut each mushroom in half lengthwise.

Blend ginger, garlic and 1/4 cup water into a smooth paste. Heat oil in a 2 1/2 to 3 qt. pot over medium heat, add paste, stir and fry for 1 minute.

Add coriander, cumin, turmeric, and cayenne, stir and fry for another minute.

Add minced tomato, stir and fry for about 3 minutes, mashing the tomato with stirring spoon, until you have a relatively smooth paste.

Add morels and strained soaking liquid (or 1 1/2 cups water if using fresh morels), peas, and salt. Bring to a simmer, cover, lower heat and simmer gently for 10 minutes.

Add garam masala, stirring to mix.