Ingredients
2
2 servings
- •½ cup chopped tomato
- •½ medium onion, minced
- •2 cloves garlic, chopped
- •1 (1/2 inch) piece fresh ginger, peeled and chopped
- •2 tablespoons cashews
- •1 ½ tablespoons oil
- •1 (1 inch) piece cinnamon stick
- •2 pods cardamom
- •1 bay leaf
- •1 teaspoon garam masala
- •½ teaspoon smoked paprika
- •¼ teaspoon salt
- •1 ½ cups Mushrooms, raw
- •½ cup water
- •½ cup coconut milk
Instructions
- Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
- Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
- Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.
Nutritional Facts
Per 2 servings
- Calories: 293
- Carbohydrate: 13g
- Fat: 27g
- Fiber: 3g
- Protein: 5g
- Sugar: 4g
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