Mushroom and Pea Creamy Masala

By the Gracious Vegan

Pea and Mushroom Masala 2.jpg

This dish approaches the texture of a creamy korma. The spicing is simple, but the result is wonderful. The fenugreek spice is important to the flavor of this dish, so go online or to a local Asian market. 

Makes 5 servings

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes while you start the rest of the recipe.

  • ½ cups raw cashews

Water-sauté these ingredients in a Dutch oven until the liquid released by the mushrooms is evaporated and the mushrooms start to brown, 8-10 minutes.

  • 1 large onion, finely chopped
  • 4 cloves garlic, minced, grated, or finely chopped
  • 2 Tablespoons minced fresh ginger
  • 1 pound button mushrooms, sliced (or chopped, if you prefer)

Add the spices and stir 1-2 minutes.

  • ½ teaspoon garam masala
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon fenugreek seed powder
  • Cayenne pepper for spiciness (I used 1/8 teaspoon but some like it hotter)

Add the diced green chili pepper and cook 1-2 minutes. 

  • 1 green chili pepper (jalapeno with seeds removed, or a spicier variety if desired), finely chopped

Separately, drain the cashews and place them in a blender with water 1 cup water and process until absolutely smooth and creamy.

Then add tomato paste to the blender and blend it with the cashew cream.

  • ½ cup tomato paste

Add the cashew-tomato mixture to the Dutch oven along with the peas, salt, and additional water. Cover and simmer for 5 minutes. Add additional water to achieve a desired sauce consistency.

  • 1 ½ cup peas (thawed or frozen)
  • 1 teaspoon salt
  • ¾ cup water (or more)

Garnish with cilantro and serve over rice, other cooked grains, or with flatbread. 

  • Fresh chopped cilantro for garnish

Timing: Hands-on time 40 minutes, total time 40 minutes    

Nutrition: Whole-food, unprocessed

Nutritional information per serving (with ¾ cup cooked brown rice):                

321 calories, 6g fat, 1g sat. fat, 55g carbs, 263mg sodium, 8g fiber12gprotein 

 

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