Mushroom Curry

Mushroom Curry Recipe

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Tracilyn Nitti


Warm and savory. A delicious, healthy dinner!

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10 Min
25 Min
Stove Top


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3 oz
cashew nuts
2 c
2 Tbsp
peanut oil
cinnamon stick, halved
onion, sliced
1 Tbsp
chopped root ginger
2 clove
garlic, finely chopped
tomatoes, finely chopped
2 tsp
ground coriander
green chile, seeded and finely sliced
1 tsp
ground turmeric
2 tsp
garam masala
1 tsp
14 oz
white mushrooms, coarsely chopped
1 c
frozen peas

How to Make Mushroom Curry


  • 1Chop the cashew nuts with 1/2 c water in food processor until smooth.
  • 2Warm the oil in a large frying pan over medium heat. Saute the cinnamon and cardamom until fragrant. Add the onion, ginger, and garlic. Saute for 3 minutes. Add the tomatoes, cilantro (coriander), chile, turmeric, and garam masala and simmer over low heat until the oil begins to seperate. (about 10 minutes)
  • 3Add the salt and water. Bring to a boil. Stir in the mushrooms, peas, and cashew nut mixture. Simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Serve hot.

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About Mushroom Curry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tag: Healthy

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