This Mushroom Korma is deliciously creamy, full of fragrant Indian spices and mild. We're sure it will become a weekly favourite! Try mixing it up with seasonal vegetables to keep it fresh!
- 1 onion
- 3 garlic cloves
- 400ml coconut milk
- 1/2 cup yoghurt
- 2 potatoes (400g) - washed, cut into small chunks, skin on
- 400g mushrooms - cut into chunks
- 1 orange pepper (or whatever colour you have or prefer)
- 1 tbsp fresh ginger - chopped finely
- 2.5 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- A little pinch of cinnamon powder
- A pinch of chilli powder
- 1 cup vegetable stock
- 3 tbsp ground almonds mixed with 6 tbsp water to make a paste
- Heat a splash of oil over a medium heat in a large pan.
- Sauté the chopped onion for 5 minutes until translucent.
- Pop in the garlic and ginger and fry for one minute more.
- Add potatoes and mushrooms. Sauté for another few minutes.
- Sprinkle in the powdered spices and stir well. Prevent burning by keeping it all moving in the pan!
- Pour in the stock and coconut milk and still well.
- 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. 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.
- Stir through the vegan yoghurt and serve with pilau rice, naan and poppadoms.
- Category: Dinner
- Method: Stove-top
- Cuisine: Indian
Keywords: Mushroom Korma, Vegan Korma, Mushroom Korma Recipe