Malaysian Mushroom Korma

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Tofu Shrimp Curry , Best Thai Curried Chickpeas, Easy Sri Lankan Eggplant Curry

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Ingredients

  • 1 tbsp - Vegetable oil
  • 2 Cloves - Garlic, minced
  • 1 tsp - Ginger, grated
  • 1 - Large onion, sliced thin
  • 1.5 tsp - Garam Masala
  • 1/4 cup - Soy yogurt
  • 40 ml - Light Coconut Milk ( or 20 ml regular Coconut Milk mixed in an equal quantity of water/ vegetable stock)
  • 3-4 cups - Mushrooms (sh
  • take, portabella, button or the Japanese mushrooms)
  • 2-3 - Potatoes, cut into 1 inch chunks, boiled or microwaved until just tender.
  • For the spice paste:
  • 1 - Large red onion, chopped
  • 7-8 Cloves - Garlic, chopped
  • 1-2 inch piece - Ginger, chopped
  • 15 - Black peppercorns, ground
  • 1 tbsp - Fennel seeds, ground
  • 1 tsp - Cumin seeds, ground
  • 1 tsp - Coriander seeds, ground
  • 1 to 2 tsp - Red Chilli powder
  • 2-4 tbsp - Coriander, chopped

How to Make Malaysian Mushroom Korma

  • Heat oil in a large, fairly deep pan like a Dutch oven.
  • Add the onions and saute on medium heat until soft and translucent.
  • Add the ginger and garlic and stir for a minute.
  • Add the garam masala and stir to coat with the oil, about a minute.
  • Add the spice paste and stir well.
  • Cook on medium-low heat, stirring frequently to keep the paste from sticking to the bottom.
  • Cook for about 10 minutes or until the paste no longer has a raw smell and taste.
  • Add the yogurt and stir in and cook for a couple more minutes.
  • Add the mushrooms and stir in and add salt.
  • Cook for a few minutes until the mushrooms start to soften and express their juices.
  • Add the potatoes and half the coconut milk.
  • Bring to a boil on medium heat, then continue to simmer for about 3-4 minutes.
  • Add the remaining coconut milk and turn off heat immediately, so the curry does not boil again.
  • Garnish with coriander leaves and, if desired, fried onions.
  • Serve hot with naan or with boiled rice.
  • Recipe courtesy: Holy Cow Vegan.