Butter mushroom and chickpea masala is an approachable Indian inspired recipe that's perfect for Meatless Monday. An array of spices are toasted in clarified butter (ghee) and combined with mushrooms and chickpeas. Pureed tomatoes form the base of the sauce while smoky spices add dimension and depth. Feel free to play with this recipe and add other vegetable (like potatoes or carrots) or tofu.
Butter Mushroom and Chickpea Masala
1 tablespoon clarified butter (ghee)
1 kaffir lime leaf (optional)
2 green cardamom pods
1/2 inch cinnamon stick
1/2 teaspoon finely minced fresh ginger
1/2 teaspoon finely minced fresh garlic
1 medium yellow onion, diced
1 cup button mushrooms, sliced
1 tablespoon red chili powder
1/4 teaspoon turmeric powder
1/2 ground coriander
1 teaspoon ground cumin
1 (14.5 oz.) can chickpeas, drained and rinsed
1 (14.5 oz.) whole plum tomatoes
2 tablespoons unsalted cashew butter
2 tablespoons cream
kosher salt and freshly ground black pepper, to taste
fresh cilantro leaves, for garnish
rice, for serving
Step 1: In a large saute pan, heat the butter over medium heat. Add the kaffir lime leaf, cardamom pods and cinnamon stick to toast. After 30 seconds or so when the spices become fragrant, add the fresh ginger, garlic and chopped onion. Cook the mixture until the onions become translucent, about 5 minutes. Add the mushrooms to the pan and continue cooking until they begin to turn golden brown.
Step 2: Meanwhile, puree 2 to 3 whole tomatoes with the turmeric powder, red chili powder, cumin and coriander. Add the puree to the mushrooms along with the chickpeas and reduce heat to low. Stir to combine and continue to cook the curry. Mix in the cashew butter and stir until well combined. Taste the curry and season with salt and pepper.
Step 3: Remove the curry from the heat. Add the cream and fresh cilantro. Serve over rice.