Name: Creamy Vegan Mushroom Masala Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons vegetable oil; 1 (2 inch) cinnamon stick; 1 teaspoon cumin seeds; 2 pods green cardamom; 2 whole cloves; 1 star anise; 1 bay leaf; 0.5 onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 tomatoes, pureed; 1 teaspoon ground coriander; 0.5 teaspoon ground turmeric; 0.5 teaspoon chili powder, or to taste; salt to taste; 8 ounces mushrooms, thinly sliced; 0.5 cup water; 1 tablespoon cashew powder; 1 teaspoon garam masala; 0.5 teaspoon kasoori methi

Embark on a culinary journey to India with this fragrant and comforting Vegan Mushroom Masala. Earthy mushrooms are simmered in a rich, spiced tomato-based sauce, creating a symphony of flavors that will tantalize your taste buds. Perfect for a cozy night in or an impressive vegan feast.

Follow The Directions

01

Step

Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.

02

Step

Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.

03

Step

Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

For an even richer flavor, try using a combination of mushroom varieties like cremini, shiitake, and oyster mushrooms.
Adjust the chili powder to your preferred level of spice.
Garnish with fresh cilantro and a squeeze of lemon juice for a vibrant finishing touch.
Serve hot with basmati rice, naan bread, or roti.

Agustin Johnston

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