Creamy Mushroom Curry with Cashew Nuts

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 5 ml (1 teaspoon)cumin seeds
• 25 g (1 ounce)cashew nuts, chopped
• 2garlic cloves, crushed
• 5 ml (1 teaspoon)garam masala
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)turmeric
• 2.5 ml (1/2 teaspoon)chilli flakes
• 30 ml (2 tablespoons)gram flour
• 150 g (5 fl oz)plant-based yoghurt
• 4tomatoes, chopped
• 400 g (14 oz)chestnut mushrooms, chopped

Instructions

1. 1

   Sizzle the cumin

   Warm the vegetable oil in a large pan over a low heat. Add the cumin seeds and cook for 1 minute, until they sizzle.

2. 2

   Fry cashews and onions

   Add the chopped cashews and cook for 30 seconds, until golden. Add the onions and fry over a low-medium heat for 6–7 minutes, until golden. Stir in the garlic and cook for another minute, until fragrant.

3. 3

   Add spices and flour

   Stir in all the spices and the chilli flakes, coating the onions well. Add the gram flour and cook for 30 seconds. The mixture will be dry at this stage.

4. 4

   Cook the tomatoes

   Add the yoghurt and stir continuously. Mix in the chopped tomatoes; if the mixture looks too dry, add 120 ml (1/2 cup) water. Cover and cook for 7–8 minutes, until the tomatoes are soft.

5. 5

   Simmer the mushrooms

   Add the mushrooms and 250 ml water. Cover and cook for 10–15 minutes, until the curry has thickened slightly and the mushrooms are tender. Serve immediately with chapati and/or basmati rice.

What is mushroom curry?

Curry is a broad family of spiced dishes, and this version pairs mushrooms with tomatoes, Indian spices and a creamy plant-based yoghurt sauce. It is designed as a quick, meat-free main rather than a long-simmered curry.

Chestnut mushrooms bring an earthy flavour, while chopped cashews add a little crunch. The yoghurt and gram flour help make the tomato sauce creamy and full-bodied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 8g protein, 17g carbs, 11g fat.

The tomatoes and gram flour contribute most of the carbohydrate, while the oil, cashews and plant-based yoghurt supply much of the fat. Mushrooms, cashews and gram flour contribute protein, though the dish is not especially protein-heavy. Serve it with a generous portion of vegetables alongside rice or chapati to make a more balanced plate.

The spice base

Whole cumin: Let the seeds sizzle gently in the oil for a minute to release their aroma without scorching them.

Ground spices: Stir the garam masala, coriander, turmeric and chilli flakes through the onion mixture so they are evenly distributed before adding the wet ingredients.

Cashews and gram flour

Cashews: A brief fry gives the chopped nuts colour and keeps some of their texture in the finished curry. Keep the heat low enough that they do not burn.

Gram flour: Stir it into the spices and cook it for 30 seconds. The mixture will look dry before the yoghurt and tomatoes loosen it into a sauce.

Keeping the sauce smooth

Yoghurt: Add it while stirring continuously, then mix in the tomatoes. This gradual mixing helps the yoghurt blend into the hot pan rather than sitting in clumps.

Water: The method allows 120 ml (1/2 cup) with the tomatoes if the mixture seems too dry, followed by 250 ml with the mushrooms. Add the first amount only if needed.

When the curry is ready

Tomatoes: After 7–8 minutes covered, they should be soft enough to break down into the sauce.

Mushrooms: Simmer them covered for 10–15 minutes. Look for tender mushrooms and a sauce that has thickened slightly; avoid cooking them so long that they lose all their texture.

Serving ideas

Serve the curry straight away with chapati, basmati rice or both, as suggested in the method. The bread or rice is useful for scooping up the tomato-yoghurt sauce.

A simple side of vegetables or salad can add freshness and contrast with the warm spices and creamy sauce.

Recipe notes & tips

• Keep the heat low when sizzling the cumin and frying the cashews so they do not scorch.
• Stir continuously as you add the plant-based yoghurt.
• Add the optional water with the tomatoes only if the mixture looks too dry.
• Chop the mushrooms to a similar size so they cook at roughly the same rate.
• Serve as soon as the mushrooms are tender and the sauce has thickened slightly.

Variations

• More heat: Increase the chilli flakes slightly to make the curry spicier.
• Extra vegetables: Add chopped spinach near the end and cook until just wilted.
• Different mushrooms: Use another variety of mushrooms, cut into similar-sized pieces.
• Fresh finish: Scatter chopped coriander over the curry just before serving.
• Nut-free version: Leave out the cashews for a curry without nuts.

Common mistakes to avoid

• Scorching the cumin: Keep the pan over a low heat and remove it from the heat if the seeds darken too quickly.
• Burning the cashews: Fry them for only 30 seconds and watch closely for a golden colour.
• Adding yoghurt too quickly: Pour it in gradually while stirring continuously.
• Skipping the flour cook: Give the gram flour its 30 seconds in the pan so it is incorporated into the spiced base.
• Overcooking the mushrooms: Check for tenderness after 10 minutes and stop cooking once they are ready.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions