Creamiest Vegan Butter Chickn Curry

Fill and boil the kettle. Place the cashew nuts in a bowl, cover them with just-boiled water, and leave to sit for 10 minutes to soften.

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

Mix together the marinade ingredients. Toss the mushrooms in the marinade to coat them well. If possible, leave this overnight for enhanced flavour.

Heat a large non-stick frying pan on high. Once hot, add 1 tsp of oil and the marinated mushrooms. Cook for 5 minutes, stirring regularly, until the mushrooms start to char and turn golden. Remove them from the pan and set aside.

To make the butter sauce, clean the pan by giving it a quick wipe.

Melt the butter and olive oil in the pan over medium heat. Add the cumin seeds, cardamom pods, and turmeric, cooking for 1 minute until they become fragrant.

Add the diced 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 from the top layer of the coconut milk (reserve the remaining coconut water for another dish) and stir until melted.

Drain the cashews and add them to the sauce. Carefully transfer the sauce to a blender or food processor and blend on high until smooth.

Return the sauce to the pan, add the mushrooms, and heat through. Taste and adjust the seasoning to your liking by adding more salt (we used an additional ¾ tsp) or a squeeze of lemon juice if needed.

Serve with brown basmati rice or naan, garnish with fresh coriander, and enjoy!