Shabnam Curry

You don't have to be a carnivore to enjoy Indian food... in fact, meat isn't always the focus. Likewise, you don't have to be a vegetarian to enjoy this dish. This is my wife's favourite Indian food and I don't make it enough so now I've fucked up by posting this here and I've got to make the fucker now.

This is one of my earliest recipes created during COVID lockdown... so the instructions are a bit spartan, harsh... almost angry. There's so much anger in this recipe. And that's probably proof positive that eating meat is better for your mental health.

Ingredients

• 3 tblsns Coconut Oil
• 2 medium Onions, finely diced
• 1 tblspn Ginger, crushed
• 1 tblspn Garlic, crushed
• 1 tspn Turmeric
• 1 tspn Chilli powder (Kashmiri)
• 1 tspn Coriander powder
• 400g can Tomatoes, diced
• 200g fresh medium Mushrooms, quartered
• 200g frozen Green Peas
• 1 cup Water
• 100g Cashew Nuts, ground to a paste
• Salt to taste
• 1 teaspoon Garam Masala powder

Method

1. In a large pan or wok, heat oil on medium heat and add onions. Saute until slightly softened.
2. Mix ginger and garlic in 50ml water and add it to the onions. Saute until water evaporates somewhat.
3. Add turmeric powder, red chilli powder, coriander powder and tomatoes. Saute for a few minutes until oil separates.
4. Add mushrooms and green peas, mix well and add salt. Saute for a few minutes until the mushrooms absorb all the colour.
5. Add 1 cup water, stir and then cover for 5mins on a low heat.
6. You can pre-make all of the above and stop here until you are ready to continue
7. Mix garam masala with cashew paste then add to curry, cover again and cook for 5 minutes on low heat.
8. Garnish with chopped corriander and serve hot with roti.