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 KormaPrint This
- 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
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 15 minutes to thicken. Stir occasionally.
After 5 minutes, add the mushrooms in a separate pan, season with salt and leave to simmer for 10 minutes.
Once the mushrooms have cooked, drain any excess water and add them to the sauce. Combine well.
Stir in the spinach and let wilt for a couple of minutes before serving with rice, and sprinkling with coriander and almond flakes.
Should the korma sauce seem too runny try combining 1 tbsp corn starch with 2 tbsp cold water, and then adding this to the sauce to thicken. Alternatively, you could add some more coconut yoghurt.