I don’t have a recipe for this yet — it’s a fusion dish I made up for the launch party I held at Alex and Christa‘s house last month, and I was doing feast cooking for a big crowd, so a little too frenetic to stop and write down measurements for recipes. But I wanted to post this, mostly to remind myself to make it again at some point and write it up, because it was VERY popular.
Essentially, it’s my lime-masala mushrooms (recipe in Feast), but with added cashews, and cooked down with heavy cream instead of coconut milk. If you’re looking for a decadent vegetarian dish that ALSO packs a decent amount of protein, here you go. 
You could also do it with coconut milk, of course, and vegan butter, if you wanted to do a vegan version.
(Did you know that you can buy signed copies of Feast from me directly, now on sale, AND add on curry powder (or masks) if you’d like? If not, now you know: https://serendibshop.com/…/a-feast-of-serendib…)
