Start by soaking the cashews in the water. After that you can wash the mushrooms and cut them in medium-sized pieces.

Heat up one tablespoon of oil in a pan. Once it is hot, add cumin, coriander and garam masala into the pan. Let the spices get fried a bit and when they change their colour, add the mushrooms. Mix the spices well into the mushrooms and then cover the pan with a lid. Stir from time to time.

While the mushrooms start getting cooked, you can wash the tomatoes and then put them in a blender to make puree out of them. Blend the cashew nuts separately.

After five minutes, open the lid. You will see that there is water at the bottom of the pan. Keep the lid open and let the mushrooms cook for the next fifteen minutes while stirring from time to time until the water is completely vaporized. Once this is the case, you can switch off the stove and put the mushrooms aside.

Heat up the remaining oil, add mace and nutmeg into the pan and fry the spices a bit. Add the tomato puree into the pan. Let it get hot and add the cashew paste once the tomatoes are boiling. Stir again well and when it is boiling, add the mixture into the mushrooms – done!

For decoration, wash and cut the fresh coriander leaves and spread them on top!

Enjoy your Royal Vegan Mushrooms in Cashew Gravy!