Cashew nut cream is included instead of yoghurt to give a rich, creamy texture. You can buy cashew cream in health food shops or you can make it yourself: Soak raw (not roasted or salted) cashew nuts in cold water overnight. Next morning strain and rinse the nuts and put into a food processor or blender. Add enough water to just cover the nuts – this will give a thick cream, add more water if you want it thinner. Blend until smooth. If your processor/blender doesn’t make a completely smooth cream pass it through a sieve. You can use this in a variety of sweet or savoury dishes. I used it in this curry and also used it to make a raita with mint and spring onions.
This is a very mild curry so don’t be afraid of the chilli – add more if you want a bit more heat.
Small Closed Cup or Chestnut Mushrooms
4 tbsp Cashew Cream
1 tsp Ground Cumin
2 tsp Ground Coriander
4 Cardamom Pods (split and seeds crushed)
1 tsp Turmeric
Groundnut Oil (for frying)
1 Onion (chopped)
2cm piece Grated Ginger
1 Green Chilli (sliced)
1 Clove Garlic (finely chopped)
100ml Vegan Stock
2 tbsp Ground Almonds
1 tsp Garam Masala
Gently fry the mushrooms in a little oil until just cooked and slightly browned. Set aside to cool.
Put the cashew cream, cumin, coriander, cardamom and turmeric in a bowl and mix well. Add the mushrooms and marinate for half an hour or so.
Heat 1 tbsp oil in a pan and gently cook the onions until softened and golden. Add the ginger, chilli and garlic and cook for another few minutes.
Tip in the mushrooms and the marinade then cook, stirring until the mushrooms are beginning to colour. Add the stock, cover then simmer for 30 minutes.
Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. Add the garam masala and simmer for 5 minutes. Serve with a little extra cashew cream and green chilli if you like.