This is a popular North Indian recipe, it is quick to cook especially since it doesn’t involve soaking and cooking beans.
Saute the onions in a frypan with a little oil until lightly brown, add the ginger and garlic and cook for another two minutes.
Turn the heat down to medium add the spices and a minute later the tomato. Continue to cook on a low heat for 10 minutes. Put the rice on to cook.
In a food processor add the cashew nuts and about a cup of the cooked mixture and process until smooth.
Add the peas, cashew nut mixture and mushrooms to the frypan. Turn the heat down to low and leave to simmer until the rice is cooked.
Serve the curry with the rice.