8 parathas (homemade or store bought)
250g portabellini mushrooms, sliced
1 tbs curry powder
1 cup peas, fresh or frozen
½ cup fresh coriander, roughly chopped
½ cup spring onions, finely sliced
1 fresh chilli, seeds removed and diced
200g Mozzarella cheese, grated
salt and pepper, to taste
ghee or olive oil, for cooking
Heat a spoonful of ghee or a drizzle of olive oil in a frying pan.
Cook mushrooms with curry powder and season.
Once they are golden brown, set aside.
Blanch peas in boiling water. Drain and place in a large bowl. Mash peas roughly using a fork.
Add the coriander, spring onion, fresh chilli and Mozzarella cheese. Mix and season.
Stir through the mushrooms.
Cook parathas according to the package instructions. Once lightly golden brown…
