Easy Eats: Mushroom and Cashew Curry

Here's a vibrant curry that makes mushrooms the star.

Kelly GibneyChef
  • prepare
  • cook
  • 4 servings
  • Easy
A cast iron frying pan filled with a rich red-brown curry of mushrooms, cashews and green beans, garnished with flatbreads, coriander and yoghurt.
Caption:Kelly Gibney's rich mushroom and cashew curry.Photo credit:Kelly Gibney

Mushrooms are a nutrition powerhouse and super versatile. They take on flavour brilliantly and cook fast.

For an extra protein boost, you could add some sliced tofu, along with the mushrooms in the last 5 minutes of cooking.

Serve with a dollop of plain yoghurt, steamed rice and warmed flatbreads.

Ingredients

  • ¾ cup raw cashew nuts
  • 400g white button mushrooms
  • 200g Swiss brown mushrooms
  • 1 medium onion, finely diced
  • 4 garlic cloves, finely diced
  • 1 Tbsp finely diced ginger
  • 1 fresh red chilli, seeds removed and diced
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 x 400g tin coconut milk
  • 1 x 400g tin chopped tomatoes
  • 2 tsp lemon juice
  • 250g green beans, trimmed
  • Sea salt and cracked black pepper
  • Olive oil for sauteing
  • To serve: plain yoghurt, fresh coriander, steamed rice, warmed flatbreads

Instructions

  1. Place the cashew nuts in a dry pan over a medium heat. Toast, tossing regularly, until golden. Set aside.
  2. Slice the larger mushrooms in half and leave the smaller mushrooms whole. Heat asaute pan until very hot. Add a generous drizzle of olive oil along with the mushrooms. Toss once and then leave the mushrooms for a minute or so in the pan without moving, giving the mushrooms a chance to brown. Saute, tossing only occasionally, for 5 minutes until the mushrooms are glossy and browned. Stir through a generous pinch of salt and set aside.
  3. Wipe out the pan, reduce the heat to medium and add another drizzle of oil. Add the onion and cook until tender and translucent. Add the garlic, ginger and chilli. Cook for 2 minutes. Add all the spices and cook for a minute until fragrant.
  4. Add the coconut milk and tomatoes. Bring to a boil and then simmer rapidly for 15 minutes to thicken sauce. Add the lemon juice, mushrooms (along with any liquid they’ve released) and green beans. Simmer for another 5 minutes.
  5. Stir through the toasted cashew nuts. Taste and season generously.

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