Blended cashews give this tikka masala-inspired vegetarian curry creamy body without the cream
Meaty cremini mushrooms play a starring role in a curry recipe inspired by the flavors of tikka masala and butter chicken. Those dishes often call for copious amounts of butter, yogurt and cream. But the cooks at Christopher Kimball’s Milk Street lighten things up by swapping the dairy for cashews pureed with water until smooth. The puree lends a creamy texture without making the dish heavy. If you have only white mushrooms on hand, they’ll work well, too. For a pop of color, stir one-half cup thawed frozen peas into the curry at the end of cooking. Warm naan or nutty brown rice are wonderful accompaniments.