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.
When I first went vegetarian and had a look on the web for things to cook, I came across the concept of ‘tofu scramble’ as a substitute for scrambled eggs. I have to say the idea filled me with horror. Tofu is not egg and I thought it would be the worst kind of fakery and substandard substitution that would fool nobody. But it’s one of those things that I kept on seeing online and some people seemed to like it. Then I found this recipe which frames the concept of tofu scramble not as a scrambled egg substitute, but as an addition to a breakfast menu. The only concession to fakery is leaving in the turmeric – it really does help with the appearance of the dish, it does look a bit grey and grim without it.
So here is my version. Not something trying to be scrambled eggs, but a tasty start to the day that stands on its own feet.
1 onion, chopped
1/2 red pepper, chopped
pinch chilli flakes, or chilli powder
150g firm tofu, cubed
8-10 mushrooms, sliced
2 medium tomatoes, chopped
1 tsp turmeric powder
4 tsp mushroom ketchup or vegetarian worcestershire sauce
handful chopped fresh parsley
Heat some oil in a frying pan and fry the onion, red pepper and chilli flakes until the onion is going translucent.
Add in the tofu, mushrooms, tomatoes, turmeric and mushroom ketchup.
Stir vigorously – the idea is to break up the tofu into crumbly pieces.
When the mushrooms are cooked and the mixture has lost a lot of its liquid, season with salt and pepper and stir in the chopped parsley.
Serves 2 on toast