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Tomato-Mushroom Curry

Tomato-Mushroom Curry

This vegan curry swaps chicken for meaty cremini mushrooms, emulating the flavors of tikka masala and butter chicken, with a lighter, dairy-free sauce.

By Courtney HillNovember 8, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Meaty cremini mushrooms play a starring role in this curry inspired by the flavors of tikka masala and butter chicken. Many of those recipes call for copious amounts of butter, yogurt and cream, but we lighten things up by swapping the dairy for cashews pureed with a little water until smooth. The puree lends a creamy texture without making the dish heavy. If you have only white mushrooms on hand, they’ll work well, too. For a pop of color, stir ½ cup thawed frozen peas into the curry at the end of cooking. Warm naan or nutty brown rice are wonderful accompaniments.

Ingredients
  • ½

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

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, minced

  • 1

    tablespoon finely grated fresh ginger

  • 1

    tablespoon garam masala

  • 2

    teaspoons hot paprika OR 2 teaspoons sweet paprika plus ⅛ teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 1

    14½-ounce can crushed tomatoes

  • 1

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

  • Optional garnish: Chopped fresh cilantro OR lemon wedges OR both

Step 1

In a blender, combine the ½ cup cashews and ⅓ cup water; soak for about 10 minutes. Puree on high until smooth, scraping the jar as needed, 1 to 2 minutes; set aside.

Step 2

In a 12-inch skillet over medium, 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 ½ 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 2 minutes.

Step 3

Add the tomatoes and ¾ cup water, scraping up the browned bits, then stir in the mushrooms and ¾ 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. Off heat, taste and season with salt and pepper. Serve sprinkled with the chopped cashews.