Day 4: Supper – Creamy Mushroom & Courgette Curry

A rich, spiced curry made with mushrooms, courgettes, and a creamy cashew-tomato base — perfect with rice or chapatti!

Ingredients:

  • 150g mushrooms, sliced
  • 150g courgette (zucchini), sliced
  • 120g onion, finely chopped
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 280g fresh or tinned tomatoes (chopped)
  • 20 cashew nuts
  • 3 tbsp oil
  • ⅓ tsp turmeric
  • 1 tsp chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1½ tsp coriander powder
  • ½ tsp salt
  • Fresh coriander leaves for garnish
Day 4c dinner muschroom curry and rice1 RECIPE

Instructions:

  1. Soak the cashew nuts in ¼ cup hot water for 10 minutes, then blend into a smooth puree.
  2. Heat oil in a pan. Add the chopped onions, ginger, and garlic. Sauté until golden.
  3. Add spices: turmeric, chili, cumin, and coriander. Stir gently on low heat for about 10 minutes to bring out the flavors.
  4. Add tomatoes and cook until the mixture thickens and the oil separates from the sides.
  5. Stir in the cashew puree along with a splash of hot water. Mix well and simmer until the onions are soft and the sauce is creamy.
  6. In another pan, fry the mushrooms and courgettes in a little oil until tender.
  7. Transfer the cooked vegetables into the curry sauce. Mix well, cover, and cook for another 5 minutes. If the sauce is too thick, add a little more water to loosen it.
  8. Garnish with fresh coriander leaves.

To Serve:

Best enjoyed hot with steamed rice or warm chapattis.