Creamy Vegan Mushroom Masala

This recipe is so quick and easy to make.  It tastes fragrant, indulgent and full of flavour without having to slave over a cooker for ages.  Some of my favourite dishes are ones with thick creamy sauces so I wanted to add one to my blog that was vegan but did not compromise on taste or texture. Hope you like it!


1 onion, chopped

16 cashew nuts

2 tomatoes, chopped

1 inch fresh ginger

4 garlic cloves

3 tablespoons of oil

1 bay leaf

4 cardoman pods

1 cinnamon stick

1 teaspoon garam masala

1 teaspoon chilli powder

1 teaspoon coriander powder

1 teaspoon salt

350 grams mushrooms, sliced

1 cup water


Soak the onions and cashews in freshly boiled water for 20 minutes.

When ready, drain and put them into a blender with the tomatoes, ginger and garlic.   Blend until the mixture is a smooth paste.

Heat 3 tablespoons of oil in a heavy bottomed pan.  Add the bay leaf, cinnamon and cardoman and simmer for 1 minute

Add the tomato mixture and cook for 3 minutes on a medium/low heat, moving the mixture around the pan.  The mixture should thicken.

Add the garam masala, chilli powder, ground coriander and salt and carry on cooking for 5 minutes.

Add the mushrooms, mix together well and cook for 3 minutes, stirring regularly.

Add 1 cup of water and simmer until the mushrooms are cooked, about 5 minutes. Season to taste.

Sprinkle with coriander and serve straight away with rice or breads.  Enjoy!

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