mushroom chickpea korma

This is a delicious vegan recipe which ticks all the boxes for me.  Tasty, fresh ingredients, gf/df and surprisingly quick to prepare.  Also as hot – or not – as you want.
I made it in the morning before a busy day, then warmed it through in the evening whilst the rice was cooking.  Originally a rebel kitchen recipe (the very same genius who make the dairy-free, plant based mylk in the recipe), however, tweaked and changed to make it more of an appleaday taste.
This is going to be one of our yum, easy meals during the more complicated festive cooking days – everyone in our family likes a curry!

mush korma


Ingredients to serve 4:

100g packet raw cashews, soaked overnight
4 tbsp olive oil or coconut oil
2 medium red onions, roughly chopped
OR if onions aren’t your friends, slice the green section of 2 leeks
4 cms piece ginger, grated
4 garlic, finely sliced
10-15 cherry tomatoes
One 400g can organic chickpeas, well drained
350g mixed mushrooms to include portabello, shiitake and any others you love, large chopped pieces
400-600 ml semi-skimmed or whole ‘Mylk’.  Amount depends on how much liquid you want your final dish to be.  I began with 400 then added more once all the ingredients were simmering.  This ‘mylk’ is a fresh coconut-based milk (which also has rice milk, salt, nutritional yeast).  If unavailable I’d recommend a coconut-based milk for this korma, in keeping with its origins.
2 generous handfuls of kale or spinach
bunch of coriander, chopped, to decorate
2 fresh limes halved, added to each individial plate
handful of flaked almonds, roasted, as a topping

1 tsp turmeric
1 tsp crushed cumin
1 tsp powdered cinnamon
1 tsp powdered cardamom or 2 pods, crushed
1 tsp garam masala
1/2 tsp fennel seeds
1/4 tsp ground cloves
1/2-1 tsp chilli flakes, depending how hot you like it
a little sea salt


Blend the cashews with about 1/2 cup water to create a thick smooth paste.   I started with less water, then added until it was creamy but not concrete!  Again, you can adjust as you blend to create the consistency you like your curries.  All so individual!

Heat the oil in a pan, add the oinoin and brown slightely.
Add all the spices, garlic and ginger, then the roughly chopped mushrooms (I kept mine fairly large so they’d be generous mouthfuls).
Add the halved cherry tomatoes then pour in the Mylk and cashew cream. Add the chick peas and simmer for 15mins.
5 minutes before serving add the chopped kale or torn spinach leaves.
Finish each bowl with a generous amount of chopped coriander, flaked almonds and 1/2 lime for guests to squeeze as they wish.
Rice and a green tossed salad.  Easy!


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