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Mushroom Korma

Mushroom Korma

We love vegan Indian food! So, here we have another easy meal we can make in the comfort of our own homes. This time, we are preparing a delicious vegan Indian korma. This is a rich and creamy dish that quickly becomes a family favourite. 

We well know Indian food is incredibly flavourful! And without a doubt, all its dishes are made with all sorts of different vegetables and spices. This is one of the many many reasons we love Indian food so much. Each dish is so unique, full of flavour and overloaded with health benefits. 

You have options when it comes to Indian food, I mean, there are options within the options. For example, if we've decided to make curry we have to figure out what kind of curry. We find curries of different colours, consistencies, ingredients, levels of spiciness, and the list keeps going.

Mushroom Korma ingredients

This time, I was after something a bit milder, something my little one would easily devour. But, I also wanted a comforting dish worthy of this colder weather. So, I tracked down some of my old vegan Indian recipes and came across this beauty, mushroom korma.

This vegan korma is very easy to make. But we do need a few different ingredients and a bit of time. We need to let all the spices cook for a little while so that everything in that pot gets super infused with the different flavours. 

The first thing we need to do is to make the seasoning or curry paste. This step is very easy, but here is where all the flavour will come from. We simply mix all the ingredients listed below. I like using a food processor to get a beautiful smooth paste. If it's too dry, add a little bit of tomato sauce blend it again and re-asses. 

korma seasoning homemade

Like any other curry paste, we have to roast it to give a nice boost to all of our spices. So, once you have the mushrooms ready and perfectly cooked, add the korma paste to the pan. Let it sizzle a little while you stir it. I love this part of the process, all the aromas are incredible!

Now we just need to add the rest of the ingredients to make the sauce. The original recipe is made with cream and butter. Instead, I made a little concoction with coconut milk, tomato paste, maple syrup, and some other plant-based ingredients to make our creamy and flavourful vegan korma. 

The last part is pretty much a waiting game. You add the broccoli florets and the peas and let everything simmer for a good 10 minutes or until the veggies have a consistency you like. I leave mine slightly crunchy but it's all about personal preference here. 

You are almost ready to serve this beauty. Before it goes in a bowl stir in the nutritional yeast and the cashew nuts. We want to eat this delicious vegan korma while it is hot and steamy. Serve it on a bed of quinoa to have a whole meal in a single bowl!

Mushroom Korma top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut, Mushrooms, Quinoa, Tomatoes


For the korma seasoning

  • 2 dashes cinnamon
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp garam masala
  • 4 cloves garlic
  • 1 tbsp green cardamon pods (only the seeds)
  • 1 tsp mustard seeds
  • 1 medium shallot (roughly chopped)
  • 1 tsp turmeric powder

For the veggies and sauce

  • 1 bunch broccoli (florets)
  • ½ cup cashew nuts (toasted and roughly chopped)
  • 1 cup coconut milk
  • 1 cup frozen green peas
  • ½ lemon (juiced)
  • 1 tbsp maple syrup
  • 1 lb mixed mushrooms (cleaned and chopped)
  • ¼ cup nutritional yeast
  • 1 tsp olive oil
  • 1 cup tomato sauce
  • ½ cup vegetable broth

For the quinoa

  • 1 cup quinoa (washed)
  • 2 cups water


  1. Add the ingredients for the Korma seasoning to a food processor and blend until smooth, add some tomato sauce if the ingredients don't blend well.
  2. Cook the quinoa in water until all the water is absorbed and soft for about 20 minutes.
  3. Heat up the oil in big skillet or and add the mushrooms, stir fry for about 5-10 minutes, then add the korma seasoning, tomato sauce, vegetable broth, maple syrup, lemon juice and coconut milk.
  4. Add the peas and the broccoli and cook for about 10 more minutes until soft.
  5. Before serving stir in the the nutritional yeast, and the cashew nuts and adjust taste, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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