Korma equals comfort food and when you add mushrooms to the mix, it's even cozier. The addition of peas to this curry brings a nice natural sweetness to the dish. With my Coconut Cashew Korma, this recipe comes together in a snap!
8 oz cremini or baby bella mushrooms, sliced
1 cup frozen peas
coconut milk or cream
salt to taste
In a large skillet, heat 1-2 tablespoons 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 water, cap it and shake it up. Add it to the pan with the peas. Simmer until peas and mushrooms are tender and cooked through. Add desired cream or coconut milk to add richness. 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.