Cashew Nut & Mushroom Curry – Creamy and simply irresistible

The inviting flavour of curry is the best dinner bell calling the family to the dinner table. This cashew nut & mushroom curry is no exception and reminds one of the aromatic spice markets in the heart of Durban.

Juicy portabellini and/or button mushrooms take centre stage in this vegetarian dish because they add so much substance and flavour. The combination of raw cashew nuts and tasty mushrooms turns this creamy cashew nut & mushroom curry dish into a powerfully loaded meal.

Cashew nuts are soft and sweet. They are an excellent source of monounsaturated and polyunsaturated fats. These healthy fats decrease cholesterol and improve heart health. Cashews are also a great source of protein. It is interesting to know that cashews are one of the few food sources that are high in copper. Lack of copper can result in lower bone density and osteoporosis.  

Never underestimate the nutritional value of mushrooms. They are a good source of protein, vitamins, minerals, and antioxidants like selenium, vitamin C and choline.

So, if you love a bowl of creamy curry steaming with flavour and spices, this cashew nut & mushroom curry recipe will certainly appeal to you. 

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Cashew Nut & Mushroom Curry Recipe

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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 tablespoons ghee butter

• 1 medium onion, finely chopped

• 1 teaspoon garlic, minced

• 1 tablespoon ginger, grated

• 1 teaspoon curry powder

• 1 teaspoon garam masala

• ½ teaspoon cayenne pepper

• ½ teaspoon turmeric

• 1 tin chopped tomatoes

• ½ cup raw cashew nuts

• 400 g portabellini or button mushrooms, sliced

• 2 teaspoons curry powder

• salt and pepper, to taste

• 1 cup 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 delicious recipes with mushrooms to prepare for your family and friends? We have a great variety of mouth-watering suggestions for you to try, just check out our recipes.