Indian oyster mushroom curry

Ingredients

• 2 tbsp sunflower oil
• 300 g oyster mushrooms
• 200 gr onions, in strips
• 2 cloves of garlic, finely chopped
• 2 tsp ginger root, finely grassed
• 4-6 TL Patak's mild curry paste
• 400 ml of coconut milk
• 100 gr peas, freezer
• 20 Cherry tomatoes, halved
• juice of ½ lemon
• salty
• fresh coriander, 6 twigs
• naan bread or basmati rice

Method of preparation

Heat the oil in a frying pan and fry the onions gently until they are glassy. Add the garlic and fry for 2 minutes. Now add the oyster mushrooms (tear the large oyster mushrooms into smaller pieces) and bake until they are golden brown. Stir the ginger and curry paste through the onion mushrooms mix and then add the coconut milk. Spoon everything well and let it reduce something.

Add the peas and the cherry tomatoes and bring back to the boil. Add some lemon juice and, if necessary, season with salt and pepper.

Serve the curry with some fresh coriander, naan bread or basmati rice.