Creamiest Vegan Butter Chickn Curry

Method;

Fill and boil the kettle. Put the cashew nuts into a bowl and cover with just boiled water and leave to sit for 10 mins to soften.

Cut mushrooms into strips. Dice the onion. Peel and finely chop the garlic and grate or finely dice the ginger.

Mix together marinade ingredients, toss mushrooms in marinade and coat well. This can be done the night before if time for even more flavour.

Heat a large non-stick frying pan on high heat and once hot add 1 tsp of oil and add the marinated mushrooms, cook for 5 mins stirring regularly until they start to char and go golden. Remove them from the pan and set aside.

To make the butter sauce; clean out the pan, giving a quick wipe.

Melt the butter and olive oil in a pan over a medium heat. Add the cumin seeds, cardamom pod, turmeric and cook for a minute until they start to become fragrant.

Add onion and cook for 2 -3 minutes until softened, add the ginger and garlic and cook for another minute, stirring. Add the remaining spices (garam masala, ground cumin and ground coriander) and mix well for 1 minute. Add the chopped tomatoes and bring to a boil, add the cream layer from the top layer of cream from the tin of coconut milk (keep the water for another dish), stir until melted. Drain and add the cashews. Transfer carefully to a blender or food processor and blend on high until smooth. Add back to the pan with the mushrooms and heat through. Taste and season to your liking by adding more salt (we added ¾ tsp of salt) or lemon juice.

Serve with brown basmati rice or your choice of naan, garnish with some fresh coriander and enjoy!