Start to finish: 40 minutes
Servings: 4
Ingredients:
1/2 cup roasted salted cashews, plus 2 tablespoons chopped cashews, divided
3 tablespoons grapeseed or other neutral oil
1 medium yellow onion, finely chopped
4 medium garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 tablespoon garam masala
2 teaspoons hot paprika OR 2 teaspoons sweet paprika plus ⅛ teaspoon cayenne pepper
Kosher salt and ground black pepper
14 1/2-ounce can crushed tomatoes
1 pound cremini OR white mushrooms, trimmed, halved if medium, quartered if large
Directions:
In a blender, combine the 1/2 cup cashews and ⅓ cup water; soak for about 10 minutes. Puree on high until smooth, scraping the jar as needed, 1 to 2 minutes; set aside.
In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, 6 to 9 minutes. Add the garlic, ginger, garam masala, paprika and 1/2 teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add the cashew puree and cook, stirring often, until browned and sticking to the bottom of the skillet, about 2 minutes.
Add the tomatoes and ¾ cup water, scraping up the browned bits, then stir in the mushrooms and ¾ teaspoon salt. Cover, reduce to medium-low and cook, stirring occasionally and scraping along the bottom of the pan to prevent sticking, until the mushrooms are very tender and the sauce is creamy, 10 to 15 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the chopped cashews.
Optional garnish: Chopped fresh cilantro OR lemon wedges OR both
