(Based loosely on “Curry Heaven)
Serves: 2
½ tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp hot madras chilli powder
1 onion, peeled and finely grated (s) (sff)
1 tbsp. tomato purée (s) (sff)
*1 tbsp. cornflour mixed with 1 tbsp. water
3cm cube of finely grated ginger
2 garlic cloves, peeled and crushed (sff)
4 tbsp Yeo Valley natural yogurt (3yn/2=1.5syn per person)
100g boiled rice (ff)
250g button mushrooms, halves or quartered (s) (sff)
Cupful of frozen peas (ff)
* optional


Spray a large non-stick wok with Fry Light, add the onion & garlic and stir-fry for 5-6 minutes or until lightly browned. Add the mushrooms, spices, cook for 5 mins, add the yogurt, 1 tablespoon at a time. (If the yoghurt splits add the cornflour) add the tomato purée and stir-fry for 1 minute before adding 300ml/½ pint of water, peas, season well and simmer gently for 5-6 minutes (do not boil). Serve with a bowl of rice.
Credit: Pete’s Recipe Book