The combination might seem unusual, but the addition of the Mushrooms add a meatiness to the curry which gives it body and mounts of tender succulence.
Try this fragrant combination for your Meat-Free Monday. Don’t forget the toasted, warm Naan bread and accompaniments.
- 2 Tbsp ghee
- 2 medium onion, finelychopped
- 2 tsp garlic, minced
- 2 Tbsp ginger, grated
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 2 tin chopped tomatoes
- 1 cup raw cashew nuts
- 4 Tbsp ghee
- 800 g portabellini orbutton mushrooms, sliced
- 4 tsp curry powder
- Salt and pepper, to taste
- 2 cup peas, fresh or frozen
- Rice, fresh coriander, toasted cashew nuts and finely sliced red onion.
- In a large pot over medium heat, fry the onion, garlic and ginger in ghee along with all the spices.
- Cook until the spices become fragrant and the onion is tender.
- Add in the tin of tomatoes and simmer for 5 minutes. Stir through the cashew nuts and remove from the heat.
- Add about 1 cup of cold water to the sauce and then carefully transfer to a blender or use a stick blender. Blend until smooth and set aside. Taste for seasoning.
- Fry sliced mushrooms in the remaining ghee. Season with curry powder, salt and pepper.
- To the cooked mushrooms add the blended sauce and bring to a simmer. Add the peas and cook for a minute. Spoon curry onto a bed of rice and top with fresh coriander and toasted cashew nuts.