Ingredients
- ½ cup chopped tomato
- ½ medium onion, minced
- 2 cloves garlic, chopped
- 1 (1/2 inch) piece fresh ginger, peeled and chopped
- 2 tablespoons cashews
- 1 ½ tablespoons oil
- 1 (1 inch) piece cinnamon stick
- 2 pods cardamom
- 1 bay leaf
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 ½ cups Mushrooms, raw
- ½ cup water
- ½ cup coconut milk
Why Everyone Loves This Recipe
Rich and comforting with earthy mushrooms and a blend of warm spices. It’s perfect for anyone seeking a hearty vegetarian meal that’s full of flavor and easy to prepare. Plus, it’s a great way to enjoy mushrooms in a new and exciting way.
Cooking Techniques
- Use fresh mushrooms for the best texture and taste.
- Toast the spices lightly before adding other ingredients to release their full aroma.
- Simmer the curry gently to allow the flavors to deepen without overcooking the mushrooms.
- Toast the spices lightly before adding other ingredients to release their full aroma.
- Simmer the curry gently to allow the flavors to deepen without overcooking the mushrooms.
Directions
Blend the tomato, onion, garlic, ginger, and cashews together until you get a smooth paste. Heat some oil in a pan over medium heat, then add a cinnamon stick, a few cardamom pods, and a bay leaf. Let these spices infuse the oil for about 2 to 3 minutes, then fish them out and toss them. Next, pour in your blended tomato mixture and let it cook down for a minute or two to deepen the flavors. Sprinkle in the garam masala, paprika, and a pinch of salt, stirring everything together. Add the mushrooms and cook them for around 5 to 7 minutes, stirring occasionally; if the curry looks too thick, just splash in a bit of water to loosen it up. Finally, pour in the coconut milk and warm it through for a couple more minutes before serving.
Simple Serving Suggestions
Serve this curry over steamed basmati rice or with warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can add a refreshing balance to the rich flavors. It also pairs well with a squeeze of lemon for extra brightness.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This curry also freezes well; thaw overnight in the fridge before reheating.
