Mushrooms Recipe

Mushroom Korma Curry

April 15, 2016

Mushroom Korma Curry 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 4 Servings


1 tbs ghee or vegetable oil

1 brown onion, finely chopped

3 tsp garam masala

400g button mushrooms, trimmed

2/3 cup korma curry paste

½ small (about 350g) cauliflower, trimmed, chopped

1 small (about 400g) orange sweet potato, peeled, chopped

2 cups vegetable stock

400ml can coconut milk

125g green beans, trimmed, cut in half

Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve


1Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms. Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant.

2Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid. Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid. Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice.

Tips: You can use other vegetable such as butternut pumpkin, red capsicum and zucchini