There’s something really comforting and familiar about a korma curry. The typical takeaway ones can be pretty heavy on the dairy but this one uses coconut milk and lots of delicious spices to make it just as, if not even more, delicious. It’s also really simple to pull together using inexpensive ingredients and store cupboard staples – there’s no excuse not to try it!
Mushroom Korma
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Ingredients
- 1 tbsp of coconut oil
- 1 white onion (diced)
- 3 garlic cloves (crushed)
- 1⁄2 tsp of garam masala
- 1 tsp of ground turmeric
- 1 heaped tsp of ground coriander
- 4 cardamom pods
- 1 inch of ginger
- 1⁄2 tsp of cumin seeds
- 1⁄2 tbsp of tomato puree
- 1 can of full fat coconut milk
- 200ml of coconut yoghurt
- 750g of button mushrooms (halved)
- Handful of spinach
- Salt, to taste
- Rice, to serve
- Coriander, to serve
- Flaked almonds, to serve
Instructions
Heat the coconut oil in a large pan over a medium heat, before adding your onion, garlic and ginger. Once the onion starts to brown, add the spices and tomato puree and mix well. Next, add the coconut milk and yoghurt and let simmer for approximately 10 minutes to thicken. Stirring occasionally. Add in the mushrooms, season with salt and leave to simmer for a further 15 minutes, until the mushrooms are soft and cooked through. Stir in the spinach and let wilt for a couple of minutes before serving with rice, a sprinkling of coriander and almond flakes. 
