• 2 tbsp oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp turmeric
• 1 14 oz can coconut milk
• 1 tbsp fresh ginger, peeled and grated
• 1.5 tbsp ground coriander
• 2 tbsp ground cumin
• 1 cup frozen or canned peas
• 1 14 oz can diced tomatoes, drained
• 20 ounces sliced mushrooms (2 packages)
• juice of half a lemon or 1 tablespoon
• 1 tsp garam masala
• fresh chopped cilantro for garnish optional
• salt, to taste

Instructions

1. In a large skillet with a lid, heat the oil over medium high heat.
2. Add the mushrooms and cook until most of the water has evaporated, stirring constantly. The mushrooms will shrink dramatically.
3. Once the mushroom water has mostly evaporated, lower the heat to medium and add the onions and garlic, stirring frequently and cooking until the onions are translucent. Stir in the turmeric, ginger, coriander, and cumin, cook an additional minute.
4. Add the tomatoes, peas, and coconut milk and then lower the heat to medium low, cover and simmer the curry for 20 minutes.
5. Uncover and stir in the lemon juice and garam masala. Add salt to taste.
6. Serve warm with your preferred accompaniment. I prefer white rice.