When being cheap and easy can give you a good reputation

Thought you were tuning in for a juicy confession? Sorry to disappoint, but I do promise to deliver the goods on providing a super easy, cheap, flavourful vegan recipe with very few ingredients.

This recipe turned out to be very highly spiced, so I am going with the assumption that it was designed to be served as a topping, such as over basmati rice.  I had leftover chickpeas and potatoes in the fridge, so I mixed them in to make a full meal while toning down the spice.  The result reminded me of a samosa. Will definitely make this again.

 Still feeling a bit led astray that you didn't discover the scandalous details of my secret bad-girl life? No problem-let your voice be heard and I will go to great lengths to make amends by providing a highly detailed memoir of an event that didn't actually happen.

 

Mushroom Mutter Masala

·        2 tablespoons oil

·        1/2 teaspoon coriander seeds (mine were ground)

·        1 small red onion, grated (I substituted green onions)

·        2 cups of thickly sliced button mushrooms (I used canned)

·        Salt to taste

·        1/2 teaspoon powdered cumin

·        1/2 teaspoon red cayenne pepper

·        1/2 teaspoon freshly ground black pepper

·        1/2 cup of green peas (I used frozen)

·        Fresh cilantro to garnish

Preparation

1.     Heat the oil and add in the coriander seeds and wait until the seeds begin to sizzle.

2.     Add in the grated onion and cook until the onion begins to turn softly golden.

3.     Add in the  mushrooms and mix well.

4.     Stir in the salt,  cumin, red cayenne pepper and the black pepper with the green peas and mix well.

5.     Cover and cook for five minutes.

6.     Stir in the cilantro and serve.