Creamy Cashew Nut & Mushroom Curry

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

To serve:

  • 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.


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