1 small onion, chopped
3 garlic cloves, chopped
1 piece fresh ginger, peeled & chopped (3/4 inc / 2 cm)
30 ml olive oil 1 tbsp
225 g shitake mushrooms, quartered 1/2 lb
5 ml yellow curry paste 1 tsp
500 g small potatoes, unpeeled, quartered 1 lb
250 ml frozen peas, thawed 1 cup
150 ml plain yogurt 2/3 cup
In a blender; add onion, garlic, ginger and 3 tablespoons (40 ml) water. Puree finely.
In a saucepan; heat oil. Add onion mixture and saute for 5 minutes over medium heat or until liquid has evaporated. Stir in mushrooms and saute for 5 minutes.
Stir in curry paste. Add potatoes and salt to taste. Mix thoroughly. Pour in 1 cup (250 ml) water. Bring to boil. Cover and simmer over low heat for 15 minutes or until potatoes are soft.
Stir in peas and heat through for 2 minutes. Remove from heat. Stir in yogurt ad serve.
Serves: 4