Indian Mushroom and Vegetable Korma

Indian Mushroom and Vegetable Korma


  • 550g brown or chestnut mushrooms, halved or quartered
  • 1 tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 2.5cm (1") piece fresh root ginger, grated        
  • 1 medium aubergine, cut into 2.5cm/1" dice
  • 100g frozen peas
  • 100g green beans, cut into 2.5cm/1" lengths
  • 225g cauliflower florets
  • 420g jar vegetarian korma sauce
  • 150ml single cream

To serve

  • 350g basmati rice, boiled


  1. Heat the oil in a large pan. Fry the onion, garlic and ginger together for about 5 minutes until the onions are starting to colour. 
  2. Add the aubergine, peas, beans and cauliflower. Cook over a low to medium heat for about 5 minutes stirring all the time. 
  3. Add the korma sauce, stir well and simmer in a covered pan for 15-20 minutes until the vegetables are cooked. 
  4. Add the mushrooms to the pan. Cook for a further 5 minutes, then stir in the cream. 
  5. Serve on a bed of boiled basmati rice.

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