About This Recipe
Note: To make the cashew cream, soak 1 cup of raw cashews with 1 cup of boiled water for 30 minutes. Strain the cashews but reserve the water. In a blender or food processer, puree the cashews, adding as much water as needed, until the mixture is smooth and the consistency is a little thinner than peanut butter. Makes about 2 cups (230 g).
- 2 cups (155 g) chopped mushrooms
- 2 cups (435 g) chopped tomatoes with juices
- 1 cup (133 g) fresh or frozen peas
- 1 finely chopped onion
- 2 Tbsp (30 ml) avocado oil
- 3 or 4 garlic cloves, minced
- 1 tsp minced ginger
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp garam masala, plus more for garnish
- ½ tsp turmeric
- Pinch of red chile powder
- Salt for seasoning
- Freshly ground pepper
- ½ cup (60 g) cashew cream (see Note)
- Fresh chopped cilantro for garnish
Step 1Heat your oven to 400°F/200°C. Put the chopped mushrooms, tomatoes, peas, onion, avocado oil, garlic, ginger, cumin, coriander, garam masala, turmeric, and chile powder in a 2-quart baking dish. Add a pinch of salt a few grinds of black pepper and mix everything well.
Step 2Bake in the oven until the tomatoes release their juices, the juices start to bubble and thicken, and any mushrooms on top will start to brown slightly, about 30 minutes.
Step 3Remove from the oven and mix in the cashew cream. Return to the oven and bake until the juices are bubbly, about 10 minutes. Sprinkle the top with fresh cilantro and a dusting of garam masala and serve immediately.