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Mushroom Korma in a white bowl, on top of a small chopping board, with condiments all around it, including yoghurt, coriander and desiccated coconut flakes.
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Deliciously Creamy Mushroom Korma

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!
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 377kcal
Author Jess & Dan

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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

Nutrition

Calories: 377kcal | Carbohydrates: 35g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 274mg | Potassium: 880mg | Fiber: 6g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 63mg | Calcium: 93mg | Iron: 2mg