Mushroom and cashew curry: Classic flavours for the best family dinner

There’s nothing like a tasty curry during the cold winter months. If you’re cutting down on meat, there are great meatless curry recipes and mushrooms are often the answer. Our mushroom and cashew curry has the meatiness you want with the aromatic and spicy flavour of your favourite curry. It’s a perfect winter’s night meal with your family, served with naan or fluffy basmati rice.

Mushroom and cashew curry suggestions

This recipe uses ghee, a clarified butter which you can make on your own, but much easier bought at your local speciality store. Your home will be a sea of flavour with garlic, ginger, garam masala and turmeric which are classic curry aromatics. The mushrooms add a meatiness to the curry for some texture along with the mild cashew nuts. Top with fresh coriander, raw red onions and some crushed cashews for crunch.

We love a good curry in South Africa. Survive winter with our aromatic mushroom and cashew curry with your family this weekend.

Mushroom and cashew curry recipe

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 3 tbsp 3 ghee butter

• 1 medium 1 onion, finely chopped

• 1 tsp 1 garlic, minced

• 1 tbsp 1 ginger, grated

• 1 tsp 1 curry powder

• 1 tsp 1 garam masala

• ½ tsp ½ cayenne pepper

• ½ tsp ½ turmeric

• 1 tin 1 chopped tomatoes

• ½ cup ½ raw cashew nuts

• 400 g 400 portabellini or button mushrooms, sliced

• 2 tsp 2 curry powder

• salt and pepper, to taste

• 1 cup 1 peas, fresh or frozen

• To serve

• rice

• fresh coriander

• toasted cashew nuts

• finely sliced red onion

Method

• In a large pot over medium heat, fry the onion, garlic and ginger in 1 tablespoons 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.
• Add the blended sauce to the cooked mushrooms 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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Looking for more tasty mushroom recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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