Black-eyed peas with mushrooms

Ingredients for 4 servings:

• 1 onion(s), coarsely chopped
• 4 clove(s) garlic, coarsely chopped
• 1 piece(s) ginger root, fresh, thumb-sized, chopped
• 4 tbsp vegetable oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp fennel seeds, ground
• 1 tsp turmeric powder
• 1 tsp chili powder
• 175 g tomatoes, chopped from the can
• 400 g beans (black-eyed peas) from the can, drained and washed
• 115 g mushrooms, cut into bite-sized pieces or slices
• ½ tsp salt or to taste
• 150 ml water, warm
• 1 tbsp mint, fresh, chopped
• 1 tbsp coriander, fresh, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

sophisticated vegan dish from Indian cuisine

Place the onion, garlic, and ginger in a food processor and pound or grate until the paste is as fine as possible. Heat the oil in a medium-sized nonstick frying pan or a medium-sized nonstick saucepan with a lid and fry the paste over medium heat for 4 to 5 minutes. Add the cumin, coriander, fennel, turmeric, and chili powder and fry for 1 minute. Add the tomatoes and cook until the liquid has evaporated. Add the black-eyed peas, mushrooms, and salt. Stir well, add the water, and bring to a boil. Cover and simmer on low heat for 8 to 10 minutes, stirring occasionally. Stir in the mint and coriander. Remove from heat and serve. Serve with rice.