Mushroom Korma

Name: Mushroom Korma
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 onion, chopped; 2.5cm ginger, peeled and grated; 450g mixed open and closed cup mushrooms; 4 tbsp korma curry paste; 1 x 400g tin coconut milk; squeeze of lemon juice; pinch of sugar; rice and naan bread to serve

Serves: 4

Ready in: 15 to 30 mins

Know your nutrients

Calories

739 -

Fat

30.2g -

Saturates

16.4g -

Sugars

8.8g -

Salt

1.64g -

Protein

14.8g -

Carbs

104.3g -

Fibre

5.1g -

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In these credit crunch times, takeaways have become a luxury, yet with this recipe, you can eat gorgeous home-cooked curry in just 20 minutes!

Ingredients
Method

Ingredients:

2 tbsp vegetable oil
1 onion, chopped
2.5cm ginger, peeled and grated
450g mixed open and closed cup mushrooms
4 tbsp korma curry paste
1 x 400g tin coconut milk
squeeze of lemon juice
pinch of sugar
rice and naan bread to serve

method:

Heat the oil in a frying pan, add the onion and sauté over a medium heat for five minutes. Add the ginger and mushrooms and sauté for a further five minutes until the mushrooms are browned.
Stir in the korma paste, coconut milk, lemon juice and sugar. Bring to the boil then simmer uncovered for five minutes or until the sauce has thickened slightly. Season to taste and serve with rice and/or naan bread

Print Recipe www.mushroom-uk.com