17 June 2011

Mushroom Cashew Korma

Korma is one of my favourite meals, and I finally decided to try my hand at making it at home, based on these two recipes and what I had in the kitchen.


  • 2t coconut oil
  • 1 onion, sliced
  • 2t crushed garlic
  • 800g sliced mushrooms
  • ½t cumin
  • ½t coriander
  • ½t turmeric
  • 1 tin coconut milk
  • 1 cup cashew nuts, crushed
  • 1t honey (optional)
  • salt and pepper to taste


  1. Heat the oil in a large saucepan over a low heat, add the onion and cook covered for 5 minutes – until the onion is soft. Stir in the garlic, and cook for another 2 minutes.
  2. Add the mushrooms and simmer covered until the mushrooms are soft – there should be about a cup of liquid in the bottom of the pan.
  3. Stir in the spices, and simmer for another 5 minutes. Stir in the coconut milk, cashews and honey, repace the lid and simmer for another 10 minutes.

Serve with rice.

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