Mushroom-Soy Curry

About this recipe

Button mushrooms quartered into a simmering cashew-based gravy release their umami as soy chunks soften alongside them—together, the two create a sauce so complex and deeply savoury it tastes almost meaty, though there's not a speck of animal protein in sight. This is comfort-food vegan cooking at its honest best: no pretence, all flavour. Mushroom and soy chunks are the driving duo here. Mushrooms bring pure umami; soy chunks, once soaked and squeezed, absorb the spiced cashew base and become tender and grain-like. The finished curry is warming Kashmiri chilli red, enriched with cashew cream that coats the back of a spoon, and fragrant with garam masala and fresh coriander. The technique that makes this sing is cooking down the spiced onion-tomato base until the oil separates before you add the mushrooms—this deepens the spice and prevents the gravy from tasting watery. Common beginner mistake: oversaturating soy chunks so they become mushy rather than chewy. Squeeze them well before cooking. The simmering time is gentle and brief—just eight minutes—so mushrooms stay tender rather than turning to mush. Serve with steamed basmati rice or soft roti. This curry keeps beautifully in the fridge for four days, or freezes up to two months. Reheats gently over low heat with a splash of water to restore the sauce.