Creamy Cashew Mushroom and Green Pea Masala {Vegan}
Prep time: 
Cook time: 
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Yield: 6 servings
Vegan Creamy Cashew Mushroom and Green Pea Masala is rich and satisfying and full of exotic spices.
Cashew Cream:
  • 1 cup (115 g) raw, unsalted cashews
  • 6 tablespoons cold filtered water, plus more for soaking
  • 4 tablespoons coconut oil, divided (see Note)
  • 1 large onion, chopped
  • 4 large cloves garlic, crushed
  • 1 tablespoon fresh-grated ginger
  • 1 teaspoon salt
  • 1 teaspoon coconut sugar
  • 1½ teaspoons garam masala spice mix
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cayenne pepper (more or less to taste)
  • ⅛ teaspoon ground fenugreek seeds
  • 2 (14.5 oz/411 g) cans no-salt-added diced tomatoes, with juices
  • 1 cup (240 ml) water or low-sodium vegetable stock
  • 24 oz (680 g) button mushrooms, quartered
  • 1 cup (135 g) frozen green peas, thawed, rinsed, and drained
  • Fresh cilantro, for garnish
  • Fresh lemon wedges, for serving
  • Prepared basmati rice or flatbread, for serving (see Note)
  1. For the cashew cream, add the cashews to a medium-sized bowl and cover by 3 inches with cold filtered water. Cover the bowl and soak for 8 hours or overnight. Rinse and drain the cashews, and then puree them with 6 tablespoons cold filtered water until smooth and creamy.
  2. For the curry, add 2 tablespoons coconut oil to a 5-quart pot over medium heat. Add the onion and cook until starting to caramelize, about 8 to 10 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute, stirring constantly, and then add the salt, coconut sugar, garam masala, cumin, coriander, turmeric, cayenne pepper, and fenugreek and cook 30 seconds more, continuing to stir constantly.
  3. Add 1 can of tomatoes and the water, and bring up to a boil. Cover the pot, reduce the heat to simmer, and cook 20 minutes, stirring occasionally.
  4. Meanwhile, add the remaining 2 tablespoons coconut oil to a large, deep skillet over medium to medium-high heat. Add the mushrooms and cook until they’re soft and the water they release evaporates off, about 10 minutes, stirring occasionally. Set aside for now.
  5. When the curry has simmered for 20 minutes, turn off the heat, let it cool slightly, and then carefully puree it using an immersion blender or in batches in a regular blender. Pour the curry back into the pot along with the remaining 1 can of tomatoes, mushrooms, green peas, and cashew cream.
  6. Heat over medium-low heat until hot, stirring frequently.
  7. Serve garnished with fresh cilantro, along with fresh lemon wedges to squeeze on top and prepared rice or flatbread.
Coconut Oil: If keeping this dish vegan isn’t a concern, you can use clarified butter (ghee) instead of coconut oil.

To Thin Out the Curry: This makes a super thick, creamy curry. If you want to thin it out (which I usually do, just a bit), just add water until it reaches your desired consistency. Also note that it will thicken in the fridge so you might want to add a splash of water if you have to reheat it.

Paleo-Friendly: I made my Paleo Flatbread to serve with this curry. I thinned out the batter with about ½ cup water and cooked the batter like I would crepe batter; they turned out great – nice and crispy and perfect for dipping!
Recipe by An Edible Mosaic™ at