Makes 4-6 servings
What you’ll need…
| 3 cups (750 mL) | chopped fresh or canned diced tomatoes |
| 1 cup (250 mL) | raw cashews, soaked in water for 4-12 hours |
| 1” (2.5 cm) piece | fresh ginger |
| 4-6 | cloves garlic, roughly chopped |
| 1 | red chili, chopped, optional |
| 1 tsp (5 mL) | garam masala |
| ½ tsp (2.5 mL) | cinnamon |
| ¼ tsp (1.25 mL) | ground cardamom (or 2 whole cardamom pods) |
| ¼ tsp (1.25 mL) | cayenne pepper, optional |
| sea salt, to taste | |
| ¼ cup (60 mL) | coconut oil |
| 1 | medium onion, thinly sliced |
| 4 cups (1000 mL) | sliced mushrooms (Portobello, cremini or white button) |
| ½ cup (125 mL) | chopped cilantro |
What to do…
- Blend together 1 cup (250 mL) chopped/diced tomatoes, soaked cashews, ginger, garlic, fresh chili, spices and salt. Combined mixture with remaining tomatoes; set aside.
- In a large skillet, heat coconut oil over medium-high. Add onion and sauté for 2-3 minutes, or until starting to soften. Add mushrooms and cook 4-8 minutes longer, or until wilted and moisture begins to evaporate.
- Add tomato mixture. Bring to simmer, reduce heat and cook for 20-30 minutes, stirring often, or until thickened. Stir through chopped cilantro and serve.
- Optional: Finish under broiler for 1-3 minutes, or until top browns slightly.
