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Vegan Friendly Nuts and Mushroom Curry

Vegan Friendly Nuts and Mushroom Curry

I really loved the buttered chicken curry I made the other day, so I tried to make one that is vegetarian/vegan friendly, which turned out to be really good.

Ingredients: 2 large servings

Button mushrooms
250 g
Nuts (cashews or almonds)
50 g
Raisins
30 g
Green peas (frozen are convenient)
1 cup
Ground cumin
1 teaspoon
◎ Turmeric powder
1 teaspoon
◎ Coriander powder
2 teaspoons
◎ Cloves
2 grains, or 1/2 teaspoon
◎ Cardamon
2 grains, or 1/2 teaspoon
Vegetable oil
1 tablespoon
Tomato (pureed)
2 tablespoons
Salt
1 teaspoon
Sugar
1/2 teaspoon
Garam masala
1 teaspoon
Cilantro leaves
1 handful

Steps

1. Cook the green peas. Frozen peas are convenient. In that case, just use them frozen. I actually soaked them in water though.
2. Cut the mushrooms into small pieces.
3. Prepare the nuts and raisins. Soak the raisins in water.
4. Grind the nuts into a powder using a food processor, or put them in a bag and crush them with a hammer, to make a fine powder.
5. Put the spice ingredients marked with ◎ into a bowl, add about 2 tablespoons of water and make it into a paste.
6. Add 1 to 2 teaspoons of water to the powdered nuts and make it into a paste.
7. Heat oil in a frying pan over medium heat.
8. Saute the cumin seeds until they stop making a popping sound. Add a bay leaf, if you like.
9. Add the paste from Step 5 into the pan and saute well for about 2 minutes.
10. Once the oil and spices are blended well, add in the nut paste and stir.
11. At this point, add the pureed tomatoes and stir further.
12. Add the green peas, raisins, 50 ml of water (not listed in ingredients) and mix.
13. Add the mushrooms, salt, and sugar and mix.
14. Cover and simmer over low heat for 15 to 20 minutes.
15. Then, mix in the garam masala. Add 30 ml of heavy cream here,if you like, and simmer over low heat for another 3 minutes.
16. Serve, garnished with finely chopped cilantro leaves and nuts.

Story Behind this Recipe

The buttered chicken curry I made the other day was so good, so I tried making it into a vegetarian/vegan friendly version while adjusting the amount of spices. It turned out to be really good. It's actually a good recipe for those who don't usually like green peas.