This mushroom korma uses a mixture of vegan yoghurt and a ground almond paste to create a fragrant, creamy sauce. Even the fussiest of eaters will hoover it up! It’s also super easy to make, despite looking really impressive.
Why this recipe works
Korma recipes can vary wildly depending on where you go and who is cooking them. In general you can expect to find meat or vegetables braised in a mild and creamy yoghurt sauce (our version is vegan, of course!).
This mushroom korma is closely related to our falafel curry recipe which also has a korma style sauce as a base. Give that one a go if you fancy a fusion-style curry!
The sauce in this mushroom korma uses a mixture of ginger, garlic, and fragrant spices. They're all gently cooked in a sauce made from ground almonds, vegan yoghurt and stock.
It’s a one pot recipe (so that means minimal washing up!) and you can make the whole thing in around half an hour. And if you love mushrooms, check out this amazing list of recipes using oyster mushrooms.
📋 Ingredient Notes
This awesome vegan korma is made from a combination of spices, fresh vegetables and, of course, ground almonds and yoghurt. Head to the recipe card below for the full ingredients and instructions.
Dairy free yoghurt - we really like Koko coconut yoghurt, but you can use any kind of plain yoghurt. Just make sure that it isn’t sweetened
Potatoes - leave the skins on but give them a wash and dice them up quite small so that they will cook quickly in the sauce
A pepper - we like to use an orange pepper, but whatever colour you have on hand or prefer is fine
Ground almonds mixed with water to form a paste
🔪 Step-by-step Instructions
- Get a large pan and heat a splash of oil over a medium heat.
- Add the chopped onion and sauté for around 5 minutes until translucent.
- Pop in the ginger and garlic to the pan and fry for a further minute.
- Add your mushrooms and potatoes to the pan.
- Pop all the powdered spices into the pan and stir. Keep everything moving so that it doesn’t burn!
- Pour in your coconut milk and stock, and give it all a good stir.
- Bring your sauce up to the boil, and then turn the temperature down to allow the sauce to simmer. You’ll want to let it simmer for about 5 minutes to let the flavours infuse.
- Now is a good time to have a taste of the sauce and see what you think of it. This mushroom korma recipe is pretty mild, as a korma should be, but you can add a pinch more chilli if you like!
- Once you’re happy with the flavour of your sauce, simmer for around 10 minutes. Long enough to heat through, and allowing the potatoes to cook.
- Add in the chopped pepper and stir in the ground almonds. They will thicken your sauce, and also give it the signature almond taste that makes a korma. Simmer for another 5 minutes.
- Remove from the heat and stir through the vegan yoghurt. Try not to eat it all at once!
Mushroom korma is a dish with a thick and creamy sauce which tastes of fragrant Indian spices without being spicy. It has a nutty element to it, and of course a lovely note of ginger and garlic. The mushrooms themselves give this vegan korma a slight ‘meaty’ texture which is really satisfying.
Pasanda has a more complex sauce than a korma, the key difference is that the main ingredient is usually baked in a creamy marinade before adding it to the sauce. This gives an extra depth of flavour that is super delicious in its own right.
Yes, absolutely! We love making a big batch of mushroom korma and freezing off individual portions for a quick dinner on those days when we don’t want to cook. It will keep in the freezer for three months, but be aware that the mushrooms may change texture slightly and become a bit rubbery.
Of course! We really like the combination that we’ve included in this recipe but you could use almost any other combination of veggies. Try making it with cauliflower, green beans, butternut squash or any other seasonal veg that you have to hand.
🍛 What to serve with it
This deliciously fragrant dairy free korma is perfectly paired with the usual suspects for a curry night, rice, naan and maybe a cheeky side:
Check out our article on how to prepare pilau rice if you’re looking to up your rice game! Our pilau rice is delicately flavoured with cumin, cloves, turmeric and stock, and goes wonderfully with a mushroom korma.
Brinjal bhaji, otherwise known as aubergine bhaji, is a staple of Indian restaurants everywhere. That's because this recipe brings out the delicious creamy texture of the aubergine by using classic Indian spices, and makes for a side dish that’s something really special.
We absolutely adore vegan naan, especially when it’s dipped in a yummy curry sauce or piled high with more food than could ever fit in a human mouth (I’m looking at you Dan…) This is a ‘proper’ naan recipe so it does take a little time and attention as you’ll be working with yeast which needs time to prove. It’s definitely worth it though.
🍄 Other recipes you might like
For even more Indian style recipes head to our ultimate list of over 60+ vegan Indian recipes!
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Deliciously Creamy Mushroom Korma
- 1 tablespoon oil
- 1 onion
- 3 cloves garlic
- 400 ml coconut milk
- 120 g vegan yoghurt
- 400 g potatoes - washed, cut into small chunks, skin on (optional)
- 400 g mushrooms - cut into chunks
- 1 orange pepper or whatever colour you have or prefer
- 1 tablespoon fresh ginger - chopped finely
- 2.5 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 pinch cinnamon powder
- 1 pinch chilli powder
- 250 ml vegetable stock
- 3 tablespoon ground almonds - mixed with 6 tablespoon water to make a paste
- Heat a splash of oil over a medium heat in a large pan.1 tablespoon oil
- Sauté the chopped onion for 5 minutes until translucent.1 onion
- Pop in the garlic and ginger and fry for one minute more.3 cloves garlic, 1 tablespoon fresh ginger
- Add potatoes and mushrooms. Sauté for another few minutes.400 g potatoes, 400 g mushrooms
- Sprinkle in the powdered spices and stir well. Prevent burning by keeping it all moving in the pan!2.5 teaspoon garam masala powder, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 1 pinch cinnamon powder, 1 pinch chilli powder
- Pour in the stock and coconut milk and still well.250 ml vegetable stock, 400 ml coconut milk
- Bring the sauce up to the boil, and then down to a simmer. You’ll want to let it simmer for about 5 minutes to let the flavours infuse.
- Taste the sauce and then add salt to taste. You can also add a pinch more chilli if you'd like.
- Simmer for around 10 minutes, this will allow the potatoes to cook and let the flavours infuse even further.
- Add the chopped pepper and the ground almonds. They sauce will thicken up quite a lot with the ground almonds. Simmer for another 5 minutes.1 orange pepper, 3 tablespoon ground almonds
- Stir through the vegan yoghurt and serve with pilau rice, naan and poppadoms.120 g vegan yoghurt