Why on earth is there a National Grab your Nuts Day on August 3?
It’s all because these generous and delicious little nuggets are packed with nutrients and flavour, guaranteed to satisfy a hunger pang whether it’s snack time or meal time.
And, if you’re looking for a match made in culinary heaven, combine your favourite nuts with our favourite mushrooms.
- These two ingredients make a real “power couple” complementing each other in any dish. It’s the rich, earthy flavours of each combined with the soft mushroom texture and crunchiness of your favourite nut that wins the day.
We also love that both nuts and mushrooms are plant-based products that when combined have a heartiness that can be a wonderful substitute in recipes that traditionally use meat. This Creamy Cashew Nut & Mushroom Curry recipe is the ideal option for vegans and vegetarians, as well as anyone looking to reduce reliance on meat in their diet.
Creamy Cashew Nut & Mushroom Curry
Serves 4-6
Ingredients:
- 1 Tbsp ghee
- 1 medium onion, finely chopped
- 1 tsp garlic, minced
- 1 Tbsp ginger, grated
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp cayenne pepper
- ½ tsp turmeric
- 1 tin chopped tomatoes
- ½ cup raw cashew nuts
- 2 Tbsp ghee
- 400g portabellini or button mushrooms, sliced
- 2 tsp curry powder
- Salt and pepper, to taste
- 1 cup peas, fresh or frozen
- Rice, fresh coriander, toasted cashew nuts and finely sliced red onion
Method:
- In a large pot over medium heat, fry the onion, garlic and ginger in ghee along with all the spices.
- Cook until the spices become fragrant and the onion is tender. Add in the tin of tomatoes and simmer for 5 minutes. Stir through the cashew nuts and remove from the heat.
- Add about 1 cup of cold water to the sauce and then carefully transfer to a blender or use a stick blender. Blend until smooth and set aside. Taste for seasoning.
- Fry sliced mushrooms in the remaining ghee.
- Season with curry powder, salt and pepper.
- To the cooked mushrooms add the blended sauce and bring to a simmer. Add the peas and cook for a minute.
- Spoon curry onto a bed of rice and top with fresh coriander and toasted cashew nuts.
