Blended cashews give this tikka masala-inspired vegetarian curry creamy body without the cream

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By CHRISTOPHER KIMBALL

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Many recipes for Indian curries specified arsenic tikka masala and food chickenhearted telephone for copious amounts of butter, yogurt and pick to springiness them a rich, satisfying texture. For a lighter vegetarian mentation of nan takeout classic, meaty cremini mushrooms guidelines successful for chickenhearted and pureed cashews dress up nan guidelines of nan curry.

In this look from our book “Cook What You Have,” which draws connected pantry staples to combine easy, weeknight meals, we soften cashews successful a spot of water, past blend them until soft to make a puree that lends creamy texture without making nan crockery heavy.

The puree past is cooked pinch an aromatic substance of onion, garlic, ginger, garam masala and paprika until it originates to brown, concentrating nan flavors. Canned tomatoes and h2o are added to merchandise immoderate browned bits and guarantee nary spirit is near down connected nan pan. Cremini mushrooms are simmered until tender and nan condiment is creamy. If you person only achromatic mushrooms connected hand, they’ll activity well, too.

For a popular of color, operation ½ cup thawed stiff peas into nan curry astatine nan extremity of cooking. Warm naan aliases nutty brownish atom are awesome accompaniments.

Tomato-Mushroom Curry

Start to finish: 40 minutes

Servings: 4

½ cup roasted salted cashews, positive 2 tablespoons chopped cashews, divided

3 tablespoons grapeseed aliases different neutral oil

1 mean yellowish onion, finely chopped

4 mean ail cloves, minced

1 tablespoonful finely grated caller ginger

1 tablespoonful garam masala

2 teaspoons basking paprika OR 2 teaspoons saccharine paprika positive ⅛ spoon cayenne pepper

Kosher brackish and crushed achromatic pepper

14½-ounce tin crushed tomatoes

1 lb cremini OR achromatic mushrooms, trimmed, halved if medium, quartered if large

In a blender, harvester nan ½ cup cashews and ⅓ cup water; soak for astir 10 minutes. Puree connected precocious until smooth, scraping nan jar arsenic needed, 1 to 2 minutes; group aside.

In a 12-inch skillet complete medium, power nan lipid until shimmering. Add nan bulb and cook, stirring occasionally, until opening to brown, 6 to 9 minutes. Add nan garlic, ginger, garam masala, paprika and ½ spoon pepper; cook, stirring, until fragrant, astir 1 minute. Add nan cashew puree and cook, stirring often, until browned and sticking to nan bottommost of nan skillet, astir 2 minutes.

Add nan tomatoes and ¾ cup water, scraping up nan browned bits, past operation successful nan mushrooms and ¾ spoon salt. Cover, trim to medium-low and cook, stirring occasionally and scraping on nan bottommost of nan cookware to forestall sticking, until nan mushrooms are very tender and nan condiment is creamy, 10 to 15 minutes. Off heat, sensation and play pinch brackish and pepper. Serve radiated pinch nan chopped cashews.

Optional garnish: Chopped caller cilantro OR citrus wedges OR both

EDITOR’S NOTE: For much recipes, spell to Christopher Kimball’s Milk Street astatine 177milkstreet.com/ap