Smoky Vegetable and Cashew Butter Masala
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Created: 2/6/2024
Prep Time: 1 hour
Cook Time: 45 minutes
Prep Time: 1 hour
Cook Time: 45 minutes
This vegetarian and all-natural twist on the classic Indian butter chicken combines a colorful array of vegetables and protein-packed cashews with a creamy and flavorful mushroom soup. This garlic and clove-free version is perfect for those with dietary restrictions or who simply prefer a milder flavor. The dish is then gently simmered to bring out the delicious depth of the spices and creamy sauce, resulting in the perfect balance of heat and tanginess. This recipe is free of any artificial flavors and is made from scratch with wholesome ingredients.
Ingredients:
Yield: 4-6 servings
1 cup chopped carrots
1 cup chopped cauliflower
1 cup chopped broccoli
1 cup chopped bell pepper
1 cup chopped zucchini
1/2 cup frozen green peas
1 onion, finely chopped
2 teaspoons grated ginger
1 cup raw unsalted cashews
1 can homemade mushroom soup (recipe below)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup heavy cream
Cilantro, for garnish
Instructions:
Step 1
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
To make the homemade mushroom soup, start by sautéing 1 diced onion in a tablespoon of butter over medium heat.
Step 2
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Add 8 ounces of chopped mushrooms and cook until they release their moisture and the liquid evaporates.
Step 3
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Sprinkle a tablespoon of flour over the mushrooms, and stir for 1-2 minutes to cook off the raw flour taste.
Step 4
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Slowly add in 1 cup of vegetable broth, whisking constantly to prevent lumps.
Step 5
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Stir in 1 cup of milk and a pinch of salt, and cook until the soup thickens, about 5-10 minutes.
Step 6
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Let the soup cool down and blend in a blender until smooth and silky. Set aside for later.
Step 7
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Begin by soaking the raw cashews in hot water for at least 30 minutes. Drain the cashews and blend them in a blender with 1/2 cup of water until smooth and creamy.
Step 8
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
In a large bowl, mix together the homemade mushroom soup, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and salt.
Step 9
Add the chopped vegetables to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Add the chopped vegetables to the bowl and toss to coat them in the creamy marinade. Cover and let marinate for at least 30 minutes, or up to overnight.
Step 10
Preheat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Preheat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the onion and ginger. Sauté for 2-3 minutes, or until the onion is soft and translucent.
Step 11
Add the marinated vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly softened.
Add the marinated vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, or until slightly softened.
Step 12
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the vegetables are fully cooked and tender.
Add 1/2 cup of water to the skillet and bring to a simmer. Cover and let cook for 15-20 minutes, or until the vegetables are fully cooked and tender.
Step 13
Remove the lid from the skillet and add the cashew paste. Stir to combine and cook for an additional 5-7 minutes, or until the sauce has slightly thickened.
Remove the lid from the skillet and add the cashew paste. Stir to combine and cook for an additional 5-7 minutes, or until the sauce has slightly thickened.
Step 14
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Stir in the heavy cream and continue to cook for an additional 5-7 minutes, or until the sauce is smooth and creamy.
Step 15
Garnish with cilantro and serve hot with rice or naan bread.
Garnish with cilantro and serve hot with rice or naan bread.