Mushroom korma
Average rating:
This twist on a classic is perfect for vegetarians - and will keep you feeling just as full as the meat version, while saving calories too
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Prep time: 5 mins
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Cooking time: 15 mins
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Serves: 4
Ingredients
- 30ml/2 tbsp vegetable oil
- 1 onion, chopped
- 2.5cm/1" piece ginger, peeled and grated
- 450g/1lb mixed open and closed cup mushrooms
- 60ml/4 tbsp korma curry paste
- 1 (400g) coconut milk
- Squeeze of lemon juice
- Pinch of sugar
- Rice and naan bread to serve
Method
- Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5 minutes. Add the ginger and mushrooms and sauté for a further 5 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 5mins or until the sauce has thickened slightly. Season to taste and serve with rice and naan bread.
Nutritional information per portion
- Calories 275(kcal)
- Fat 25.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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