Mushroom Korma
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
1 tbsp coconut oil
1 tsp mustard seeds
1 in cinnamon stick
2 tsp ginger garlic paste
10 ‒ 15 curry leaves, fresh
3 onions, large, finely chopped
2 tomatoes, large, finely chopped
1 tbsp tomato paste
salt, to taste
1 1⁄2 tsp paprika powder
2 tsp coriander powder
2 tsp turmeric powder
500 g mushrooms, washed, cubed
1 cup green peas
1⁄2 cup coconut cream
1 tsp garam masala powder
fresh coriander, chopped, for garnish
water, as needed
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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.
