Name: Mushroom Curry
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 large Onion (chopped or 1 1/2 cups chopped cabbage); 2 Garlic cloves (chopped (optional)); 1 teaspoon Cumin seeds (roasted); 2 medium size Tomato (chopped or 1-2 large red bell pepper, chunks); 1 teaspoon ginger; 2 green chilies; ½ teaspoon Turmeric powder; 1 teaspoon red chilli powder (adjust to taste); 1 Tablespoon Coriander powder; 3 Tablespoon plant based yogurt (optional); 10 Cashews (whole); 1 Tablespoon raisins (optional, if you prefer a sweet touch); 1 cup water (adjust to curry paste consistency); Salt to taste; 10-20 Mushrooms (sliced); 1 medium size Carrot (cubed); 10-12 French beans (chopped); 1 cup Cauliflower (medium size florets); 1 potato (cubed (optional)); 1/2 block of Extra firm Tofu (cubed (optional)); ½ teaspoon Cumin powder; 1/2 teaspoon red chili powder (adjust to taste); a pinch cardamom powder (optional); ½ tsp Dry Fenugreek leaves (crushed (optional)); Salt to taste; 1 cup Water; 1/4 cup Tablespoon Coriander leaves (chopped); ½ tsp Cumin seeds (roasted); 2 Green chilli (chopped); 2 Garlic cloves (chopped (optional))