Vegan Friendly Nuts and Mushroom Curry

• 250 grams Button mushrooms
• 50 grams Nuts (cashews or almonds)
• 30 grams Raisins
• 200 ml Green peas (frozen are convenient)
• 1 tsp Ground cumin
• 1 tsp Turmeric powder
• 2 tsp Coriander powder
• 2 grains, or 1/2 teaspoon Cloves
• 2 grains, or 1/2 teaspoon Cardamon
• 1 tbsp Vegetable oil
• 2 tbsp Tomato (pureed)
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Garam masala
• 1 handful Cilantro leaves

1. Cook the green peas.
2. Frozen peas are convenient.
3. In that case, just use them frozen.
4. I actually soaked them in water though.
5. Cut the mushrooms into small pieces.
6. Prepare the nuts and raisins.
7. Soak the raisins in water.
8. 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.
9. Put the spice ingredients marked with into a bowl, add about 2 tablespoons of water and make it into a paste.
10. Add 1 to 2 teaspoons of water to the powdered nuts and make it into a paste.
11. Heat oil in a frying pan over medium heat.
12. Saute the cumin seeds until they stop making a popping sound.
13. Add a bay leaf, if you like.
14. Add the paste from Step 5 into the pan and saute well for about 2 minutes.
15. Once the oil and spices are blended well, add in the nut paste and stir.
16. At this point, add the pureed tomatoes and stir further.
17. Add the green peas, raisins, 50 ml of water (not listed in ingredients) and mix.
18. Add the mushrooms, salt, and sugar and mix.
19. Cover and simmer over low heat for 15 to 20 minutes.
20. Then, mix in the garam masala.
21. Add 30 ml of heavy cream here,if you like, and simmer over low heat for another 3 minutes.
22. Serve, garnished with finely chopped cilantro leaves and nuts.

mushrooms, cashews, raisins, green peas, ground cumin, turmeric, coriander powder, grains, grains, vegetable oil, tomato, salt, sugar, garam masala, handful cilantro

Taken from cookpad.com/us/recipes/154835-vegan-friendly-nuts-and-mushroom-curry (may not work)