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mushroom korma in a bowl, a napkin, wooden board and spoon, parsley on the side, hand with a spoon

Vegan Mushroom Korma

Simona
The most fragrant and satisfying of Korma, with a mix of mushrooms. And all vegan, too, just so you know.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Savoury
Cuisine Indian-inspired
Servings 4 people

Ingredients
  

  • 2 tbsp coconut oil
  • 400 g fresh mushroom mixed
  • 2 small white onions
  • 2 tbsp crushed garlic
  • 2 tbsp fresh ginger peeled and grated
  • 2 tbsp cold water
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • ¼ tsp red chili flakes or powder
  • 1 cup full fat coconut milk
  • 1 ½ cup vegetable stock
  • ¼ cup raw cashews
  • 1 tsp salt
  • fresh coriander to garnish

Instructions
 

  • Blend one onion with fresh garlic, fresh ginger, water and spices - ground cumin, ground coriander, ground turmeric and garam masala - until a smooth paste is made.
  • Brown the mixed mushrooms in one tablespoon of coconut oil, and set aside.
  • In the same pan and over medium heat, melt the other tablespoon of coconut oil and fry the chopped onions until they are starting to brown.
  • Add the paste and mix it in, and cook it for 2 to 3 minutes, until fragrant.
  • Add the coconut milk and simmer it for 5 minutes. It will thicken, so you can now add the vegetable broth and cook it down for another 5 to 10 minutes. 
  • Finally, add the mushrooms back in together with the cashews and mix them in. Cook them all together for 5 minutes and salt to taste.

Notes

You can serve it on white rice with a sprinkle of freshly chopped coriander and some extra cashews.
Keyword mushroom korma, vegan mushroom korma