Method
Make it happen
- 01
Soften diced onion in oil for 7 minutes over a medium heat, then add garlic, mild curry powder and turmeric and fry gently for 1 minute.
- 02
Add chopped tomatoes, stock and salt and simmer 10 minutes to form a mild, smoothable sauce; blend carefully if a smoother texture is preferred.
- 03
Brown sliced mushrooms in extra oil in a separate pan, then add to the sauce with peas and simmer 6 minutes.
- 04
Take off the heat, stir through crème fraîche and gently warm without allowing it to boil vigorously.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.