Green Peas with Curried Mushrooms

This low-fat side dish gets serious flavor from a simple move: sauteing sliced mushrooms and onions in chicken broth with curry powder instead of oil or butter. The broth concentrates as it cooks down, leaving behind a savory, spice-coated base that clings to every piece.

The green peas go in at the end and only need to heat through. Overcooking them turns bright, sweet peas into dull mush. A stir of cool yogurt right before serving adds tang and a creamy finish that balances the warmth of the curry.

Pro Tips

• Use fresh curry powder if yours has been sitting in the spice drawer for over a year. Stale curry powder tastes flat and dusty.
• Cook the mushrooms until they release their liquid and it evaporates. Watery mushrooms dilute the curry flavor.
• Stir the yogurt in off the heat or on very low heat. High heat curdles yogurt fast.
• Frozen peas work just as well as fresh. No need to thaw first, just toss them straight into the hot pan.

Variations

• Make it fully vegetarian by swapping chicken broth for vegetable stock.
• Add a pinch of garam masala along with the curry powder for a warmer, more layered spice profile.
• Stir in a handful of fresh spinach with the peas for extra greens and color.