This Mushroom Korma recipe is a vegan take on the classic korma, using coconut oil and coconut milk for richness. Mushrooms and green peas are cooked with onions, tomatoes, and a blend of spices, resulting in a flavorful, creamy curry. It’s recommended to serve with rice or bread. The recipe highlights the adaptability of mushrooms and provides tips for achieving the best texture and flavor.
Ingredients 18
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Heat in a large pan and add the , , and .
Add the and , and cook until the onions soften and start to caramelize.
Add the , , and salt, and cook until the tomatoes become mushy and you have a paste-like consistency.
Add the , , and , and cook for a few seconds until the raw aroma of the spices is gone and you see the oil separating on the sides.
At this stage, do a taste test and adjust the seasoning. Make sure that at this stage the spices in your dish are slightly over, not under. The will release a lot of moisture, and the coconut milk or cream will also tone down the flavour.
Add the , mix well, cover, and cook for 15 minutes on a low flame. Stir occasionally, and if you feel that your sauce is too dry, add a little water. Resist the urge to add too much water.
Add the , cover, and cook for 5 minutes.
Add the or coconut milk, mix well, and cook for 5 more minutes, then turn off the heat. Do not overcook the coconut cream or coconut milk as it can split.
Garnish with chopped fresh coriander and sprinkle with before serving.
