Mushroom Curry

Cook Time 45 minutes

Servings 4

Ingredients

2 tbsp ghee

1 onion, chopped

1 x 3 cm piece of ginger

3 cloves garlic, bruised

2 cardamom pods

1 cinnamon stick

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tsp ground Kashmiri chilli

2 tbsp tomato paste

500g button mushrooms, larger ones halved

½ cup unsalted cashew nuts

400ml coconut milk 

2 sprigs coriander, finely chopped to serve 

Steamed basmati rice, to serve  

Method

Place the onion, ginger and garlic into a food processor and blend until finely minced.

Heat ghee in a large sauté pan over a medium heat and add whole cardamom and cinnamon. Toast for 30 seconds before adding the onion mixture. Fry for 2-3 minutes to caramelise. Now add the ground spices and cook for a further 30 seconds. Add the tomato paste, followed by the mushrooms.

Coat the mushrooms in the spices and season generously with salt. Add the cashew nuts, coconut milk, reserving a few tablespoons for garnish, and 1 cup of water. Place the lid on and cook for 20-25 minutes until the sauce is thick and creamy.

Garnish with coriander, reserved coconut milk and serve with rice.