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!