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Vegan Friendly Nuts and Mushroom Curry
Vegan Friendly Nuts and Mushroom Curry

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We hope you got benefit from reading it, now let’s go back to vegan friendly nuts and mushroom curry recipe. To make vegan friendly nuts and mushroom curry you need 15 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Vegan Friendly Nuts and Mushroom Curry:
  1. Use 250 grams Button mushrooms
  2. Use 50 grams Nuts (cashews or almonds)
  3. Provide 30 grams Raisins
  4. Provide 200 ml Green peas (frozen are convenient)
  5. You need 1 tsp Ground cumin
  6. You need 1 tsp ◎ Turmeric powder
  7. You need 2 tsp ◎ Coriander powder
  8. You need 2 grains, or 1/2 teaspoon ◎ Cloves
  9. Take 2 grains, or 1/2 teaspoon ◎ Cardamon
  10. Use 1 tbsp Vegetable oil
  11. Get 2 tbsp Tomato (pureed)
  12. Get 1 tsp Salt
  13. Provide 1/2 tsp Sugar
  14. Get 1 tsp Garam masala
  15. You need 1 handful Cilantro leaves
Steps to make Vegan Friendly Nuts and Mushroom Curry:
  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.

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