BlogVeggieIndian Mushroom & Vegetable Korma

Indian Mushroom & Vegetable Korma

Indian Mushroom & Vegetable Korma

Serves 4


15ml (1 tablesp) 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 (4oz) frozen peas

100g (4oz) green beans, cut into 2.5cm/1" lengths

225g (8oz) cauliflower florets

420g jar vegetarian korma sauce

550g (1lb 4oz) brown or chestnut mushrooms, halved or quartered

150ml (5 fl.oz) carton single cream

To serve: 

350g (12oz) basmati rice


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. 

Add the aubergine, peas, beans and cauliflower. 

Cook over a low to medium heat for about 5 minutes stirring all the time. 

Add the korma sauce, stir well and simmer in a covered pan for 15-20 minutes until the vegetables are cooked. 

Add the mushrooms to the pan. 

Cook for a further 5 minutes, then stir in the cream. 

Serve on a bed of boiled basmati rice.