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Meaty cremini mushrooms play a starring role in this curry inspired by the flavors of tikka masala and butter chicken. Many of those recipes call for copious amounts of butter, yogurt and cream, but we lighten things up by swapping the dairy for cashews pureed with a little 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 ½ cup thawed frozen peas into the curry at the end of cooking. Warm naan or nutty brown rice are wonderful accompaniments.
cup roasted salted cashews, plus 2 tablespoons chopped cashews, divided
tablespoons grapeseed or other neutral oil