Mushroom Curry

Mushroom Curry Recipe

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Tracilyn Nitti


Warm and savory. A delicious, healthy dinner!


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 3 oz
    cashew nuts
  • 2 c
  • 2 Tbsp
    peanut oil
  • 1
    cinnamon stick, halved
  • 5
  • 1
    onion, sliced
  • 1 Tbsp
    chopped root ginger
  • 2 clove
    garlic, finely chopped
  • 4
    tomatoes, finely chopped
  • 2 tsp
    ground coriander
  • 1
    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


  1. Chop the cashew nuts with 1/2 c water in food processor until smooth.
  2. Warm 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)
  3. Add 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.

Printable Recipe Card

About Mushroom Curry

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

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