Tomato-Mushroom Curry

 INGREDIENTS

Half cup roasted salted cashews, plus 2 tablespoons chopped cashews, divided

3 tbsp any neutral oil

1 medium yellow onion, finely chopped

4 medium garlic cloves, minced

1 tbsp finely grated fresh ginger

1 tbsp garam masala

chili pdr to taste

Kosher salt and ground black pepper

14½-ounce can crushed tomatoes

1 pound cremini OR white mushrooms, trimmed, halved if medium, quartered if large

 

 PREPARATIONS

In a blender, combine the half cup cashews and one-third cup water; soak for about 10 minutes. 

Puree on high until smooth, scraping the jar as needed, 1 to 2 minutes; set aside.

In a 12-inch skillet over medium flame, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, 6 to 9 minutes. 

Add the garlic, ginger, garam masala, paprika and half teaspoon pepper; cook, stirring, until fragrant, about 1 minute. 

Add the cashew puree and cook, stirring often, until browned and sticking to the bottom of the skillet, about two minutes.

Add the tomatoes and three-fourth cup water, scraping up the browned bits, then stir in the mushrooms and three-fourth teaspoon salt. 

Cover, reduce to medium-low and cook, stirring occasionally and scraping along the bottom of the pan to prevent sticking, until the mushrooms are very tender and the sauce is creamy, 10 to 15 minutes. 

Remove from heat, taste and season with salt and pepper. Serve sprinkled with the chopped cashews, chopped coriander leaves.

 

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