Madras Mushroom Curry with Peas
Meaty mushrooms and sweet peas in a bold madras sauce. A weeknight vegan curry with plenty of flavour.
Made with Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £1.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each, until golden and their liquid has gone. Set aside.
5 min - 2
Add the remaining oil and the onion. Cook for 6 minutes until soft.
6 min - 3
Stir in your ready made madras paste (see the base recipe) and fry for 2 minutes.
2 min - 4
Add the tomatoes and water and simmer for 10 minutes.
10 min - 5
Return the mushrooms and add the peas. Simmer for 5 minutes until the peas are hot and the sauce is thick.
5 min - 6
Scatter with coriander and serve with rice or gluten free flatbreads.
Tips
- Fry mushrooms in batches without salt first, so they brown instead of stewing.
- Quartered chestnut mushrooms stay meatier than sliced ones.
- A spoon of tamarind or lemon juice at the end lifts the whole curry.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this madras vegan and gluten free?
Yes, it is vegan and free from gluten, dairy, egg and nuts when made with this madras paste. Check the label on the tinned tomatoes.
Can I use other mushrooms?
Yes. Portobello, button or a mix with oyster mushrooms all work. Avoid washing them, as they take on water.
Why are my mushrooms rubbery?
They are probably overcrowded and steaming. Use a wide pan, high heat and cook in batches.
More made with madras paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.