Quick Korma

An aromatic, creamy vegetable korma featuring mushrooms, spinach, hazelnuts, and raisins in a spiced yogurt and crème fraîche sauce.

Vegetarian Healthy Quick Curry Mushroom Korma

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

26.4g

per serving

105.4 g total

Fat

33.8g

per serving

135.2 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

thick slice

200

Plain Yoghurt

150

Crème Fraîche

Fruits

Raisin

or golden sultanas

NutsSeeds

clove

Garlic

peeled and sliced

piece

Green Cardamom Pod

crushed seeds only, shells discarded

tsp

Ground Cumin

0.5

tsp

pinch

piece

pinch

piece

skinned

Vegetables

piece

Onion

medium, peeled and sliced

piece

Ginger

thumb-sized, peeled and grated

650

Mushroom

assorted, cut into large pieces

250

Spinach

washed and wilted

Method

Peel and slice the onions and garlic.

Gently warm the mixture through and serve.

Stir the spinach, hazelnuts, raisins, yoghurt, and crème fraîche into the korma.

Wilt the spinach in a separate pan then cool under water and squeeze dry.

Add 200ml of water, cover, and simmer for 15 minutes.

Cover the pan with a lid and cook until mushrooms soften.

Add the mushroom pieces and remaining butter to the pan and cook for two minutes.

Crush the cardamom seeds and add them to the pan with all remaining dried spices and bay leaves.

Melt most of the butter in a deep pan and sauté onions, garlic, and grated ginger.