A vegan mushroom korma is a great Indian meal if you want a subtle blend of spices that aren’t too hot and maximum flavour. When I make a curry at home (which is reasonably often) my wife Samantha almost always requests a korma, or at least a curry in that style. Needless to say, I’ve made a few of them over the years.
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My ingredients vary with each dish, depending on what I have in the house at the time. Sometimes I use coconut milk, sometimes vegan cream or yoghurt. My spice selection, however, remains reasonably consistent: hot madras curry powder, ground coriander and cumin, often ground turmeric. They are put in a few minutes before adding any liquid to the dish, so that you’re sort of frying the spices in with the vegetables and allowing the flavours to come out.
The vegetables, of course, always vary. From aubergines and peppers to kale and butternut squash. There are so many to choose from that you are only limited by your imagination. In this vegan mushroom korma I have gone for closed cup mushrooms, cut in half, and tenderstem broccoli with just the bases of the stems snipped off. Broccoli is easy to overcook and so it is the last vegetable I add, giving it just the right amount of time in the sauce so that it retains some of its bite. You can find tenderstem broccoli in most supermarkets.
A great accompaniment to this would be my Vegan Naan Bread. You can also watch the video for my Vegan Lentil and Red Cabbage Bhajis on YouTube for an amazing starter.
Vegan Mushroom Korma with Tenderstem Broccoli
Prep time: 15 minutes. Cooking time: about 20 minutes.
2 tbsp coconut oil
1 red onion, sliced
150g closed cup mushrooms, halved
3 cloves garlic, chopped
3 tbsp hot madras curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground fenugreek
½ litre veg stock (make sure it’s vegan)
2 tsp wholegrain mustard
2 tbsp peanut butter
200g tenderstem broccoli, base of stem removed
200ml vegan cream
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Heat the coconut oil in a large frying pan or wok. Add the onion and mushrooms and cook, on a medium-high heat, for 5-6 minutes, until the mushrooms begin to brown. Put in the garlic and cook for another 3 minutes, stirring often.
Now add the spices and stir through. Keep the heat going for 2 more minutes to allow the spices to cook and the flavours to come out, then pour in the veg stock and spoon in the peanut butter and mustard. Bring the stock to the boil and use a wooden spoon to break up any lumps of peanut butter, so that it evenly distributes throughout the dish. Once the stock is boiling, add the broccoli and turn down to a simmer. Cook for 5 minutes before adding the vegan cream and then cook for 4-5 minutes more, until the sauce has thickened.
Serve with basmati rice.
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