Roasted mushroom-pea garam masala

Ingredients

• 500 g Button mushroom
• 200 g Green peas, frozen
• 3 pcs Tomato, finely chopped
• 2 pcs Celery, chopped
• 1 pcs Yellow pepper, diced
• 1 tsp Ginger root, finely grated
• 3 clove Garlic, finely minced
• 1 pcs Onion
• 1 tbsp Tomato paste
• 120 ml Chickpeas, canned
• 3 g Coriander seeds, ground
• 2 pinch Turmeric, ground
• 1/2 tsp Cumin seed
• 1 pinch Cinnamon, ground
• 1/2 tsp Anise star, ground
• 1/4 tsp Hot chili powder
• 1/2 tsp Garam masala
• 3 pcs Bay leaves
• 1/2 tsp Curry powder
• 200 ml Oatmilk
• 1/2 bunch Parlsey, fresh
• 1 tsp Lemon juice, fresh squized
• 1/2 tbsp Miso paste, Marukome

Method

1. Cook the mushrooms in a non-stick hot pan under a lid without adding water, as they will release their liquids. When the mushrooms are browned, add 3 cloves of crushed garlic and black pepper.
2. Roast uncovered, turning over in tamari sauce, season with salt and sprinkle with fresh parsley greens.
3. In another pan, fry the onion in a little water, add the whole cumin, grated ginger and chopped garlic.
4. Stir-fry, add the tomatoes, peppers, celery stalks, a little water, bay leaf and curry. Simmer under a lid.
5. When the vegetables are half cooked, add the peas, tomato puree, all the spices, soaked tinned chickpeas and sautéed mushrooms.
6. When removed from the heat, let stand for 1-2 minutes, then pour in the vegetable milk mixed with miso pasta with a few drops of lemon juice.
7. Let it rest for a few minutes to thicken before serving.