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Mushroom and cashew nut curry

  • 20 minutes
  • low 7-8 hours, high 3-4 hours
  • 8
Mushroom and cashew nut curry

Use both curry paste and powder to give this mushroom curry layers of flavours. While the cashew nuts add a wonderful texture, they can be omitted or replaced with toasted almonds or chopped Brazil nuts.


  • 2 tablespoons tamarind pulp
  • 2½ cups warm water or vegetable stock
  • 1 kilogram large mushrooms
  • 2 onions, peeled and finely diced
  • 2-3 stalks celery, sliced
  • 400 gram can diced tomatoes in juice
  • 1 cup brown lentils
  • 2 tablespoons tikka masala curry paste or similar
  • 1 tablespoon curry powder, optional
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 cup cashew nuts, toasted but unsalted


  1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
  2. Leave the tamarind to soak in the water or stock for 10 minutes. Squeeze the softened pulp in your hand and strain the mix to remove any seeds and fibrous matter.
  3. Into the pre-warmed slow cooker put the tamarind water, mushrooms, onions, celery, tomatoes, lentils, curry paste, curry powder if using, garlic, cumin and ginger. Stir to mix as well as possible and cover with the lid.
  4. Cook on low for 7-8 hours or on high for 3-4 hours, or until the lentils and vegetables are tender.
  5. Stir in the cashew nuts and serve witih plenty of steamed rice. Garnish with coriander or parsley if wished.

Cooks Tips

- Portobello or large flat mushrooms will make the best curry. - Wipe the mushrooms before using if wished. There's no need to wash cultivated mushrooms as they will quickly soak up water, making any dish they are added to watery. - The curry will freeze and reheat well. If planning to freeze, add any cream or yoghurt, if using, after reheating. Variations: - Use Indian-flavoured canned tomatoes. - Add 2-3 chopped fresh tomatoes in the last hour or two of cooking. - Vary the flavour by using different curry pastes. - Add cream or yoghurt just before serving to add a creamy richness. About 1 cup of either, or half a cup of both. If adding yoghurt, do not boil as this will cause the curry to curdle.

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