Instead of mushrooms and tofu, you can add any assortment of mixed vegetables such as:
potato
peas
corn
broccoli
cauliflower
bell peppers
carrots
Instructions
In a large non-stick pot, heat 1-2 tbsp cooking oil on medium heat.
Add the minced garlic and ginger and fry for a few seconds until fragrant (be sure not to let the garlic start browning or burning).
Add the diced onion. Saute until the onions start to become translucent (a few minutes).
Add the diced tomatoes. Add some salt. Cook until the tomatoes start to stew and the flavors start to combine, mixing frequently. For the next step, either use a vitamix or blender. Follow the recipe accordingly.
If Using a Vitamix: Add everything from the pot into the vitamix. Add the yogurt and cashews. Puree until completely smooth, making sure the cashews are completely blended into the sauce. Pour the sauce back into the pot.
If Using a Regular Blender: If you are using a regular blender, to be sure that the cashews are completely pureed into the sauce, soak them for 3-4 hours in water prior to making this dish. Then drain and add the soaked cashews to the blender, along with the yogurt and everything from the pot. Puree everything in the pot until completely smooth. Pour the contents of the blender back into the pot.
Heat the sauce in the pot on low-medium heat. Add turmeric, garam masala, and chili powder to taste (depending on how much spice you want).
Once the sauce starts to simmer, turn the heat on low and simmer for about 20-30 minutes in order to reduce and thicken the sauce. In the meantime, prepare the mushrooms and tofu (or any other veggie/protein you are planning on using)
To Prepare Mushrooms & Tofu:
To Prepare Tofu: Cut the tofu block in half. Place each half in a clean paper towel and squeeze to remove excess storage liquid. Cut the tofu into 1/2 to 1 in. cubes and pan fry on medium-high heat with 1-2 T vegetable oil, mixing and turning frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). Sprinkle some salt over the tofu. If the tofu is sticking to the pan, add some more oil. Set aside.
To Prepare the Mushrooms: Cut the mushrooms in quarters (or halves if the mushrooms are small). In the same pan, heat some vegetable oil on medium heat. Add the mushrooms and saute until all the water is released and the mushrooms just begin to brown/roast. Sprinkle some salt and set aside.
To Prepare the Dish:
Add the cooked mushrooms and tofu to the sauce and combine. Cook on low for another 5-10 minutes, being careful not to dry the sauce out. Season with salt to taste.
Serve hot and enjoy with some Naan, roti, or rice!
Notes
Make sure the yogurt you use is thick and NOT sour (in other words, it should be pretty fresh).
Depending on how acidic and sweet your tomatoes are, you may need to add more cashews. After adding the amount recommended above, taste the sauce and if it tastes acidic, add a few more cashews.
As with most curries, the more you let it sit together in the fridge, the more intense the flavor is! So feel free to make this curry the day before!