1 teaspoon poppy seeds 2 tablespoons cashews 1/4 cup hot water 1 teaspoon coriander seeds 1/4 teaspoon cumin seeds 1/2 teaspoon fennel seed 2 dried red chiles 1/4 cup unsweetened coconut 1/2 teaspoon garam masala 1-inch knob of ginger chopped 3 cloves garlic 1 teaspoon safflower oil 10 curry leaves 1/2 cup chopped onion 1/2 teaspoon turmeric 1/2 teaspoon paprika 1 1/2 cups tomatoes 4 oz sliced mushrooms 1 cup fresh or frozen peas 1/2 teaspoon salt 1/4 teaspoon sugar Grind the poppy seeds and cashews into powder then soak in the 1/4 cup hot water for 15 minutes. Dry roast cumin, coriander, fennel, coconut and peppers in heated skillet until golden (about 3 minutes) then add to blender with the poppy seed mixture, garam masala, ginger, garlic to smooth paste. Fry curry leaves and onion until translucent, 5 minutes. Then add the blended mixture, plus turmeric, paprika, tomatoes, and cook 7 minutes. Stir in mushrooms, peas, salt and sugar, cook covered another 10 minutes, or until mushrooms are to your preference. For more sauce, add 1/2 cup water and bring to a boil.

Per cup:
Calories 105, Carb 12, Protein 5, Fat 3, Sodium 293, Fiber 5