clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of mushroom korma, on a yellow background being held by Dan's hand which has tattoos on it

Deliciously Creamy Mushroom Korma

  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


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



  1. Heat a splash of oil over a medium heat in a large pan.
  2. Sauté the chopped onion for 5 minutes until translucent.
  3. Pop in the garlic and ginger and fry for one minute more.
  4. Add potatoes and mushrooms. Sauté for another few minutes.
  5. Sprinkle in the powdered spices and stir well. Prevent burning by keeping it all moving in the pan!
  6. Pour in the stock and coconut milk and still well.
  7. 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.
  8. Taste the sauce and then add salt. You can also add a pinch more chilli if you'd like.
  9. Simmer for around 10 minutes, this will allow the potatoes to cook and let the flavours infuse even further.
  10. 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.
  11. 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

Scroll Up