Mushroom Curry {Tikka Masala}

Put all the marinade ingredients except for the mushrooms in a mixing bowl and stir to combine.
½ cup plain yogurt, 1 tablespoon garlic, minced, 1 tablespoon ginger, minced, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, 0.5 teaspoon salt
Add the mushrooms to the marinade and toss to coat. Set aside for an hour or cover and place in the fridge overnight.
14 ounces button mushrooms, halved
When ready to cook, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Put the mushrooms on the baking sheet and bake in the oven for around 20 minutes, until they start to brown and the excess water has cooked from the mushrooms.

Place the garlic, ginger, soaked cashews, and tomatoes in a blender or food processor and blend until smooth.
1 tablespoon garlic, 1 tablespoon ginger, ½ cup cashews, soaked in hot water for 1 hour then drained, 7 ounces fresh tomatoes
In a large saucepan, over medium heat, add a splash of oil. Add the onion and saute for 5-10 minutes until completely soft and starting to brown.
1 onion, finely chopped
Sprinkle in the spices, stir in the tomato puree, then pour in the blended cashew paste and water and bring the sauce to a simmer.
1.5 teaspoons garam masala, 1.5 teaspoons cumin powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 tablespoon paprika, 2 tablespoon tomato puree, 1.25 cups water
Add the carrots into the saucepan and simmer for around 15 minutes until the carrots are tender.
11 ounces carrot, peeled and thinly sliced
Add the baked mushrooms and sugar, stir well, and simmer for another 5 minutes.
1 teaspoon sugar
Add the peas and bring back to a simmer for a couple of minutes until the curry is hot.
1 cup frozen peas