Mushroom Korma

Mushroom Korma

I love this plant-based take on Korma using my Coconut Cashew Korma simmer sauce. Most often chicken is the star of Korma but mushrooms are a decent stand-in and some may say a superior substitute;)  I also add peas for some natural sweetness. This is a quick and delicious meal that you will come back to over and over again.

Mushroom Korma
serves 4


1 tablespoon oil or butter
8 oz cremini or baby bella mushrooms, sliced
1 cup frozen peas
1/2 cup coconut milk, divided
salt to taste
chopped cilantro
For serving
Rice or Naan
Brooklyn Delhi Tomato or Roasted Garlic Achaar for heat or Mango Chutney for sweet 

In a large skillet, heat 1 tablespoon oil or butter. Saute mushrooms over medium-high heat until cooked down, about 10 minutes.  Make sure to leave the mushroom in the pan and not stir them too much so they brown nicely.  Flip them half way through. Add salt to season them.

Add the jar of Brooklyn Delhi Coconut Cashew Korma. Fill jar with 1/4 cup coconut milk, cap it and shake it up. Add it to the pan with the peas. Simmer until peas and mushrooms are tender and cooked through. Salt to taste. Add additional 1/4 cup coconut milk or cream to finish the dish. Garnish with chopped cilantro.

Serve with a dollop of plain yogurt and Brooklyn Delhi Tomato Achaar, Roasted Garlic Achaar or Mango Chutney over rice or with naan. 

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