Vegan Mushroom Korma

A creamy vegan mushroom korma that gives takeout a run for its money

prep time 15 mins total time 30 mins serves 4

I love making Indian food and this mushroom korma is a great choice for a vegan fakeaway at home. It’s creamy, aromatic and satisfying to eat with the sharpness of the tomatoes, the sweetness of the peas and the creamy moreish flavours of coconut.

This is not a spicy curry, but it is full of flavour. You can always add more chilli if you like your curries hot and spicy.

This vegan mushroom korma is great for those days when you haven’t had time to do a shop as the main ingredients are frozen peas, tomatoes and mushrooms. You can always swap out the mushrooms for any veggies you have to hand.

I also made a Naan to serve instead of rice. I used a recipe from my Plant Kitchen Comforts digital cookbook.

What’s a Korma?

A korma is a relatively mild dish which probably derived from the Persian Koresh, a ghee-based stew the Moghuls indianised using cream, yoghurt, ground almonds and aromatic spices. It usually has a thick sauce made with almonds, mild spices and coconut milk or cream. In the UK, it’s one of the most popular curry dishes, alongside tikka masala.

ingredients

• 2 tbsp vegetable oil

• 1 large onion

• 1 green chilli

• 2cm approx. fresh ginger, grated or 1 heaped tsp of ginger paste

• 1 tsp minced/grated garlic

• 300g mushrooms (mixed, whatever you have to hand, I used chestnut and shiitake mushrooms)

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tsp garam masala

• 3 medium tomatoes, roughly chopped

• 200gms frozen peas

• 1 cartoon of coconut cream (if you don’t have it, used coconut milk and simmer for a little longer to allow to thicken slightly)

• Small bunch of fresh coriander

• Rice & Naan bread to serve (I use my vegan Naan recipe in Plant Kitchen Comforts)

method

1. Heat the oil in a large pan and add the onions, gently fry for about 10 mins until soft then add the chilli, ginger, and garlic, fry for a further minute.

2. Add the mushrooms, cook for a couple of minutes to release their juices and then season and add the spices, cook for a couple of minutes.

3. Add the tomatoes and peas, cook for a couple of minutes until the tomatoes have started to break down.

4. Add the coconut cream, and most of the fresh coriander, heat through then sprinkle with remainder of fresh coriander. Serve your vegan mushroom korma with rice and/or naan bread.