Indulge your senses with a delightful journey to the heart of Indian cuisine through our Creamy Mushroom Curry with Cashew Nuts! This rich and velvety dish is not just a meal; it's a celebration of flavors that will tantalize your taste buds and leave you craving more. Perfectly paired with fluffy rice or warm naan, this recipe is simple enough for a weeknight dinner yet impressive enough for entertaining guests. With just a handful of ingredients and a cooking time of under an hour, you’ll be amazed at how easy it is to whip up this gourmet dish in your own kitchen. Get ready to impress your family and friends with this creamy, dreamy curry that’s sure to become a new favorite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup cashew nuts
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: cashew nuts, mushrooms, onion, garlic, ginger, coconut milk, curry powder, salt, and fresh cilantro.
- In a medium bowl, soak the cashew nuts in warm water for about 15 minutes to soften them. This will make them easier to blend later.
- While the cashews are soaking, prepare your vegetables. Chop the onion finely, mince the garlic cloves, and grate the ginger. Slice the mushrooms into even pieces to ensure they cook uniformly.
- After the cashews have soaked, drain them and set aside. In a large skillet or saucepan, heat a tablespoon of oil over medium heat.
- Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion is translucent and slightly golden.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet, stirring well to combine. Cook for about 5-7 minutes, until the mushrooms are tender and have released their moisture.
- Sprinkle the curry powder over the mushroom mixture, stirring to coat the vegetables evenly. Cook for another 2 minutes to allow the spices to bloom.
- Pour in the can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- While the curry is simmering, blend the soaked cashew nuts with a small amount of water until smooth and creamy. You can adjust the water quantity to achieve your desired consistency.
- Once the coconut milk is simmering, stir in the cashew cream and mix well. Allow the curry to simmer for an additional 10-15 minutes, stirring occasionally. If the curry becomes too thick, you can add a little water to reach your desired consistency.
- Season the curry with salt to taste, adjusting the flavor as needed. Remove from heat once the curry is thick and creamy.
- Serve the creamy mushroom curry hot, garnished with fresh cilantro. It pairs wonderfully with rice or naan bread.
Tips
- Soaking Cashews: Don’t skip the soaking step! This not only softens the cashews for easier blending but also enhances their creaminess in the curry.
- Mushroom Selection: While any mushrooms will work, using a mix of cremini and shiitake can add depth and complexity to the flavor of your curry.
- Spice it Up: If you enjoy a bit of heat, consider adding a pinch of red chili powder or fresh green chilies when sautéing the onions for an extra kick.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or even almond milk, but keep in mind that this may alter the creaminess of the dish.
- Garnishing: Fresh cilantro not only adds a pop of color but also enhances the flavor. Don’t forget to sprinkle some on top before serving!
- Leftovers: This curry stores well in the refrigerator for up to three days. Reheat gently on the stove and add a splash of water if it thickens too much.
- Serving Suggestions: Pair your creamy mushroom curry with basmati rice, quinoa, or homemade naan for a complete meal that’s both satisfying and delicious.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 12g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 0mg
