Vegan Friendly Nuts and Mushroom Curry Recipe

Name: Vegan Friendly Nuts and Mushroom Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Button mushrooms; 50 grams Nuts (cashews or almonds); 30 grams Raisins; 200 ml Green peas (frozen are convenient); 1 tsp Ground cumin; 1 tsp Turmeric powder; 2 tsp Coriander powder; 2 grains, or 1/2 teaspoon Cloves; 2 grains, or 1/2 teaspoon Cardamon; 1 tbsp Vegetable oil; 2 tbsp Tomato (pureed); 1 tsp Salt; 1/2 tsp Sugar; 1 tsp Garam masala; 1 handful Cilantro leaves

Servings: persons

250 grams Button mushrooms
50 grams Nuts (cashews or almonds)
30 grams Raisins
200 ml Green peas (frozen are convenient)
1 tsp Ground cumin
1 tsp Turmeric powder
2 tsp Coriander powder
2 grains, or 1/2 teaspoon Cloves
2 grains, or 1/2 teaspoon Cardamon
1 tbsp Vegetable oil
2 tbsp Tomato (pureed)
1 tsp Salt
1/2 tsp Sugar
1 tsp Garam masala
1 handful Cilantro leaves

1
Cook the green peas.
2
Frozen peas are convenient.
3
In that case, just use them frozen.
4
I actually soaked them in water though.
5
Cut the mushrooms into small pieces.
6
Prepare the nuts and raisins.
7
Soak the raisins in water.
8
Grind the nuts into a powder using a food processor, or put them in a bag and crush them with a hammer, to make a fine powder.
9
Put the spice ingredients marked with into a bowl, add about 2 tablespoons of water and make it into a paste.
10
Add 1 to 2 teaspoons of water to the powdered nuts and make it into a paste.
11
Heat oil in a frying pan over medium heat.
12
Saute the cumin seeds until they stop making a popping sound.
13
Add a bay leaf, if you like.
14
Add the paste from Step 5 into the pan and saute well for about 2 minutes.
15
Once the oil and spices are blended well, add in the nut paste and stir.
16
At this point, add the pureed tomatoes and stir further.
17
Add the green peas, raisins, 50 ml of water (not listed in ingredients) and mix.
18
Add the mushrooms, salt, and sugar and mix.
19
Cover and simmer over low heat for 15 to 20 minutes.
20
Then, mix in the garam masala.
21
Add 30 ml of heavy cream here,if you like, and simmer over low heat for another 3 minutes.
22
Serve, garnished with finely chopped cilantro leaves and nuts.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 250 grams Button mushrooms, 50 grams Nuts (cashews or almonds), 30 grams Raisins, 200 ml Green peas (frozen are convenient), and more.

Yes, Vegan Friendly Nuts and Mushroom Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Friendly Nuts and Mushroom Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions