Vegan mushroom, pea and coconut korma

Author: Adele McConnell

Photographer: Keiko Oikawa

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Swap takeaway korma for a healthier vegetarian version that's just as creamy and full of Indian spices.

Serves: 4

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 teaspoon olive oil
1 onion, chopped
3 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
2 teaspoon garam masala
1 tablespoon ground turmeric
1 tablespoon dried fenugreek leaves
2 3/4 cups mushrooms, sliced
1 1/2 cups reduced-fat coconut milk
400g tin chopped tomatoes
1 1/3 cups fresh tomatoes, chopped
1 1/2 cups broccoli florets, halved
1 cup frozen peas
1 cup almonds, roughly chopped
3 cups cooked brown rice, to serve

Instructions

1 Heat the oil in a large saucepan over a medium heat, then fry the onion and garlic for 5–8 min until softened. Add the cumin and mustard seeds, then fry for 30 sec or until they begin to pop. Add the spices and fenugreek leaves and stir to combine.

2 Add the mushrooms, coconut milk, 1/2 cup water and the tinned and fresh tomatoes to the pan, then bring to a gentle boil, stirring. Reduce the heat and simmer for 20 min or until the mushrooms are soft and the sauce thickened.

3 Add the broccoli and peas to the curry and cook for 10 min more. Remove from the heat, stir through the almonds, then serve with the brown rice.

Nutrition Info (per serve)

Calories 634cal

Kilojoules 2653kJ

Protein 20.3g

Total fat 35.4g

–Saturated fat 11g

Carbohydrates 65.3g

–Sugars 11.8g

Dietary fibre 12g

Sodium 79mg

Calcium 200mg

Iron 9.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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