Green peas and Mushroom sauce

Quick β€’ Easy β€’ Affordable

35min
5 min preparation
Easy

Another vegetarian dinner πŸ’š If there is anything 2020 has taught me is that there is always room for learning and growth. One of the things I have learnt this year is the need to eat healthier.

As lockdown began, I wondered, what is the best way to keep healthy? As per the government directives, we ought to minimise movement to curb the COVID infection rate. I researched the different ways to keep fit I found out that staying fit and healthy is 20% exercises and 80% what you eat. I mean, I could work out πŸ˜…
πŸ‘€ but, unfortunately for me, I struggle with staying loyal to a workout program so, my best bet was to incorporate healthier meals to my lifestyle.
This was quite easy for me living since I live with my vegetarian mum my only task was to find exciting, simple, veggie meals that curb cravings and provide you with all nutrients. Here is a recipe one of the veggie gems I discovered. (Serves 4)

Ingredients

  1. Cooking oil.
  2. 1 White onion
  3. 1 JalapeΓ±o (optional)
  4. 2 Tomatoes (diced)
  5. Cooking or Coconut cream.
  6. Cumin spice (optional)
  7. Seasoning (royco, also optional)
  8. Salt
  9. 500g Mushrooms (Sliced)
  10. Rice
  11. Frozen peas (1 Serving spoon)

I am trying out this collage idea I had. The purpose of this photo collage is to give a visual of what you need to make any of the recipes that I post.

Instructions

  1. cook the rice. ( will share the best way to do this soon)
  2. In a shallow pan add some vegetable oil of your choice and let it heat for a few seconds then add onions.
  3. Once the onions turn golden add the tomatoes, jalapeΓ±o, seasoning, frozen peas, salt and cumin spice. Turn the heat low, cover the pot and let the tomatoes and peas soften and absorb the spices for about 10 minutes. ( Feel free to add some water to deter burning. Be cautious not to add too much this will make the sauce runny. I recommend no more than 8tbsp of water)
  4. Once ten minutes are done up stir the mixture. It should contain no large pieces of tomatoes but a thick tomato paste.
  5. Stir in the sliced mushrooms to the pea and tomato paste followed with 4tbsp of water.
  6. At low - medium heat let the paste thicken for about 5 minutes. (till it is no longer runny)
  7. Pour your prefered amount of cream into the sauce cover and let it cook for about 6 minutes.
  8. Serve and enjoy!πŸ²πŸ’šπŸ’š
Ksh 000
per serving

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