Mushroom Masala (Vegan, DF, GF)

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‘Indian food touches your soul before it touches your taste buds’

My wonderful husband Mr B, recently booked a tasting menu at a restaurant in New York for our anniversary. When I got there we realized that the vegetarian menu had a lot of dairy in it, which I don’t eat and so they offered me the ‘off the menu’ vegan option.  This ‘off the books’ menu was out of this world and Mr. B said better than his non-vegan menu. The layering of flavors was profoundly deep, it tasted smoky, rich and complex. Like a really good Burgundy wine.

As with every amazing dish we discover, I decided that I would make it at home the next day. Mr. B says that is the advantage of having a wife whose favorite room is the kitchen. I decided to put my own spin on  this dish and create a culture clash by placing it in a Chinese steamed bun and serving it with pea shoots and pickled chili.

Try it with rice, roti, as a canape, on top of a chickpea pancake or in a bao bun.

Ingredients

  • 5 cup mushrooms sliced
  • ½ onion, cubed
  • ½ cup tomatoes, cubed
  • ½ inch ginger, chopped
  • 2 cloves garlic, chopped
  • 10 cashew nuts
  • 5 tbsp. oil
  • 1 bay leaf
  • 2 cardamom pods
  • 1 inch cinnamon
  • ½ tsp. smoked paprika
  • 1 tsp. garam masala
  • ¼ tsp. salt
  • ½ cup coconut milk

Method

  • Heat oil in a pan, add the cardamom, cinnamon and bay leaf and let infuse
  • Blend the tomato, ginger, garlic, onion and cashew to make the masala
  • Add the masala to the pan and cook down, add the garam masala, salt and smoked paprika
  • Add the mushrooms and mix in, cook for 5-7 minutes
  • If the mixture gets to thick add half a cup of water
  • Add coconut milk
  • Serve hot

 

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