Recipe: Appetizing Vegan Friendly Nuts and Mushroom Curry

Vegan Friendly Nuts and Mushroom Curry. The term korma covers a range of different dishes but this vegan mushroom and tofu korma is a British style korma. In the UK, a korma is typically a mildly spiced dish with a thick, creamy sauce often containing nuts and coconut. Chicken korma is claimed to be the most popular curry in the UK!

Simmer with the lid on until mushrooms are soft. Add the ginger and mushrooms and sauté for a further five minutes until the mushrooms are browned. Stir in the korma paste, coconut milk, lemon juice and sugar. You can cook Vegan Friendly Nuts and Mushroom Curry using 15 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Vegan Friendly Nuts and Mushroom Curry

1. You need 250 grams of Button mushrooms.
2. You need 50 grams of Nuts (cashews or almonds).
3. You need 30 grams of Raisins.
4. It's 200 ml of Green peas (frozen are convenient).
5. It's 1 tsp of Ground cumin.
6. You need 1 tsp of ◎ Turmeric powder.
7. It's 2 tsp of ◎ Coriander powder.
8. Prepare 2 of grains, or 1/2 teaspoon ◎ Cloves.
9. Prepare 2 of grains, or 1/2 teaspoon ◎ Cardamon.
10. Prepare 1 tbsp of Vegetable oil.
11. You need 2 tbsp of Tomato (pureed).
12. You need 1 tsp of Salt.
13. Prepare 1/2 tsp of Sugar.
14. You need 1 tsp of Garam masala.
15. Prepare 1 of handful Cilantro leaves.

Bring to the boil then simmer uncovered for five minutes or until the sauce has thickened slightly. Sweet leeks, earthy mushrooms and a silky vegan bechamel sauce hide underneath a crisp pastry lid in this simple vegan-friendly pie recipe. The nut and oat-based bechamel is lightly flavoured with curry powder and given an extra depth of flavour thanks to a little miso. Light the BBQ and wait until the flames have died down, or heat a heavy-based frying pan over a medium-high heat.

Vegan Friendly Nuts and Mushroom Curry step by step

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..

Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a sauce which can be used to make a dish. This simple Masala sauce works well with any veggies, or baked tofu, soy curls, chickpeas or lentils. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Today I have a wonderful rich and velvety spicy creamy curry that does not contain any fresh cream or coconut cream.