Moqueca Mushroom Curry

Mild and creamy with chick peas & roasted cashew nuts.

Serves 6

25g unsalted butter

200g cashew nuts

2 tbsp vegetable oil

2 medium onions, diced

3 sticks celery, finely sliced

1kg mushrooms, wiped and cut in half

240g can chick peas, washed and drained

3 tbsp My Secret Kitchen Moqueca Curry Paste

2 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce

1 tsp My Secret Kitchen Secret Wild Garlic Spices

300ml double cream

In a heavy based saucepan melt the butter and roast the cashews until golden brown being careful not to burn the butter. Put the cashews to one side and add the oil to the butter. Add the onions and caramelise for 10 – 15 minutes before add the celery and continue to cook for a few minutes.  Add the mushrooms and stir until starting to reduce in volume. Add the chick peas and return the cashews back to the pan.  Stir in the Moqueca Curry Paste, White Wine & Porcini Finishing Sauce and Wild Garlic Spices. Cook gently for 10  minutes stirring occasionally before adding the cream. Serve simply with paratha or a green salad.

Tip: If preparing this dish to freeze, slightly under cook the vegetables. Also works great as a side dish – cut the mushrooms slightly smaller.
You can add some My Secret Kitchen Secret Firecracker Chilli Spices if you like a hotter curry.