Mushroom Korma

Mushroom Korma is a rich, creamy dish combining spices and coconut milk with earthy mushrooms, perfect for an effortless weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Cozy Dinners

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Korma Base

8 oz mushrooms, sliced use fresh mushrooms for the best texture and flavor
1 jar Brooklyn Delhi Coconut Cashew Korma this pre-made korma sauce simplifies your cooking without sacrificing flavor
coconut milk or cream adds extra creaminess and enhances the dish's richness

For the Greens

1 cup frozen peas adds a pop of color and sweetness; no need to thaw before cooking
chopped cilantro sprinkle on top for a fresh, aromatic finish

For Seasoning

salt to taste; adjust to your preference to enhance the flavors of this Mushroom Korma

Equipment

medium-sized pan

Method

How to Make Mushroom Korma

Start by slicing the mushrooms and measuring out the frozen peas.
In a medium-sized pan, pour the jar of Brooklyn Delhi Coconut Cashew Korma and gradually stir in the coconut milk or cream until well combined and creamy.
Gently fold in the sliced mushrooms and frozen peas into the Korma base.
Sprinkle salt to taste and mix everything well.
Let the Korma simmer on medium-low heat for about 20 minutes, stirring occasionally.
Just before serving, garnish your Mushroom Korma with freshly chopped cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 600mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Serve with warm naan or fluffy rice for a complete meal.

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