I wanted to try a creamy curry but without the dairy in this recipe. There are simple ingredients in this dish, but they are packed with flavour. The mushrooms, too, add a satisfying mouthfeel that means this is a vegan curry you’ll want to eat again and again.
For the spice paste
1 green chilli
15g coriander leaves
1 clove garlic
2cm piece of fresh ginger
1/4tsp turmeric powder
For the cashew cream
50g cashew nuts
1/2tsp cumin seeds
200g mushrooms, sliced
Put the ingredients for the spice paste in a blender and blend until smooth.
Heat a little oil in a pan and add the cumin seeds. When they start to sizzle and pop add the spice paste.
Stir for a minute and then add the mushrooms.
Cook for a couple of minutes.
While the mushrooms are cooking put the cashew nuts and water into the blender and blend until smooth.
Add the peas to the pan, followed by the cashew cream.
Stir to mix and then cover.
Let simmer for 5 minutes or until the peas are cooked.
Season with salt and pepper.
Serve with rice or naan bread.