A korma brings to mind a mild, creamy curry dish, which is brimming with subtly spiced flavour. This is definitely redolent of a korma but it’s really a much simpler take, using coconut milk to achieve the creamy, nutty edge. I have amped up the chilli in this version, because I was feeling in need of a red hot kick to start my evening off. But if your taste buds are longing for a milder treat, reduce or omit the chilli.
The mushrooms and potato work really well together, but if you want to go off piste use any of your favourite veg. You could even add chicken, fish or prawns, just make sure you cook everything thoroughly.
I like to serve this with steaming hot, fluffy basmati rice. However, the rice aficionados among you may well notice that in this instance I used jasmine rice. Variety is, after all, the spice of life…
Mushroom and Potato Kinda Korma
- 1 onion, chopped
- 1 garlic clove, crushed
- A nugget of ginger, grated
- 1 teaspoon of ground cumin
- 2 teaspoons of coriander
- 1 cinnamon stick
- 1 teaspoon of turmeric
- 1 teaspoon of chilli. Or just use a pinch for a milder version
- 2 medium potatoes, peeled and cut into smallish cubes
- 150 g of mushrooms, cleaned and sliced
- 1 small can of coconut milk
- 1 teaspoon of garam masala
- 130g basmati rice, cooked to packet instructions or your favourite method
- In a pan heat a tablespoon of oil and fry your onions for about 5 minutes.
- Add the garlic and ginger and stir around for another minute then stir in the spices and cinnamon stick.
- Add the potato and coconut milk and simmer over a low heat for about 15 minutes with the lid on the pan.
- Now you can add the mushrooms and Garam Masala and simmer away, with the lid off, for another five minutes or until the mushrooms are cooked just the way you like them.
- Season with salt and pepper and serve with your hot rice.