So you might be getting ready Vegan Friendly Nuts and Mushroom Curry recipes for your loved ones however this tips may be helpful.
By no means cook this stuff in an Air Fryer
In the last few years, Air Fryers have grow to be very talked-about as well as a vital kitchen equipment. Essentially an amped-up countertop convection oven, it is fairly regularly recommended by cooking consultants to prepare frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit much less fats. This cooking method may additionally lower down on among the different harmful effects of oil frying.
Before you jump to Vegan Friendly Nuts and Mushroom Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
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We hope you got benefit from reading it, now let’s go back to vegan friendly nuts and mushroom curry recipe. To make vegan friendly nuts and mushroom curry you need 15 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to prepare Vegan Friendly Nuts and Mushroom Curry:
- Get 250 grams Button mushrooms
- Prepare 50 grams Nuts (cashews or almonds)
- Prepare 30 grams Raisins
- Prepare 200 ml Green peas (frozen are convenient)
- Take 1 tsp Ground cumin
- You need 1 tsp ◎ Turmeric powder
- Use 2 tsp ◎ Coriander powder
- Prepare 2 grains, or 1/2 teaspoon ◎ Cloves
- Take 2 grains, or 1/2 teaspoon ◎ Cardamon
- Provide 1 tbsp Vegetable oil
- Use 2 tbsp Tomato (pureed)
- You need 1 tsp Salt
- Use 1/2 tsp Sugar
- Get 1 tsp Garam masala
- Prepare 1 handful Cilantro leaves
Steps to make Vegan Friendly Nuts and Mushroom Curry:
- Cook the green peas. Frozen peas are convenient. In that case, just use them frozen. I actually soaked them in water though.
- Cut the mushrooms into small pieces.
- Prepare the nuts and raisins. Soak the raisins in water.
- Grind the nuts into a powder using a food processor, or put them in a bag and crush them with a hammer, to make a fine powder.
- Put the spice ingredients marked with ◎ into a bowl, add about 2 tablespoons of water and make it into a paste.
- Add 1 to 2 teaspoons of water to the powdered nuts and make it into a paste.
- Heat oil in a frying pan over medium heat.
- Saute the cumin seeds until they stop making a popping sound. Add a bay leaf, if you like.
- Add the paste from Step 5 into the pan and saute well for about 2 minutes.
- Once the oil and spices are blended well, add in the nut paste and stir.
- At this point, add the pureed tomatoes and stir further.
- Add the green peas, raisins, 50 ml of water (not listed in ingredients) and mix.
- Add the mushrooms, salt, and sugar and mix.
- Cover and simmer over low heat for 15 to 20 minutes.
- Then, mix in the garam masala. Add 30 ml of heavy cream here,if you like, and simmer over low heat for another 3 minutes.
- Serve, garnished with finely chopped cilantro leaves and nuts.
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