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I made my Coconut Curry Soup earlier today, while preparing food for the week ahead.  When I was done, I had a half can of leftover coconut milk and a counter adorned with cremini mushrooms, yellow onions and baby carrots.  Eyeballing the small pile of Yukon gold potatoes I have, I decided it was time to try my hand at a vegan Korma – a mild but rich Northern Indian dish.  If curry is too bold for you and/or your family, try this slightly sweet, savory and complex offering instead.

As with most of my recipes, it’s adaptable: use whatever seasonal vegetables you have on hand.  If you like more heat, use a jalapeño chile instead of a mild one, or throw in some curry paste.  If you don’t like coconut milk, leave it out.

I’m not sure how traditional my version of Korma may be, but I can tell you it’s addictively yummy and filling.  And like most stews and curries, it’s even better left over.

This recipe involves quite a bit of prep work/chopping, but if you do that part first, it all comes together very easily.

Potato Mushroom Korma


  • 2 tsp olive oil for sautéing
  • 1 small yellow onion, diced
  • 1 tsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 medium to large potatoes cut into 1-inch chunks
  • 2 large carrots, largely chopped (or 15-20 baby carrots cut in quarters)
  • 1 cup cremini (baby bella) mushrooms
  • 2 tbsp fresh, chopped & seeded mild chile pepper (I used an Anaheim chile).
  • 3 tbsp ground, unsalted cashews
  • 1/2 cup canned tomato sauce
  • 1/2 tsp salt
  • 1 1/2 tbsp curry powder
  • 1 tsp garam masala
  • 1 cup frozen green peas
  • 1/2 red bell pepper, chopped
  • 2 cups MimicCreme or Light Coconut Milk (or a combination of the two)
  • 2 tbsp to 1 cup water
  • fresh cilantro or basil for garnish



Heat olive oil in a very large skillet and sauté the onion until soft. Add ginger and garlic, and sauté, stirring frequently, for 1 minute.  Add potatoes, mushrooms, carrots, chile pepper, cashews, and tomato sauce to pan and stir in. Season with salt, garam masala and curry powder. Cook, stirring frequently, for 20 minutes, or until potatoes just begin to soften on the outside. During cooking, scrape the pan often, incorporating the browning bits from the bottom of the pan. If contents begin sticking to the pan too much, add a few tablespoons of water and scrape the pan  Do this as frequently as necessary, making sure all water is absorbed in the end.  

Stir in peas, red bell pepper, and creme/coconut milk. Reduce heat to low, cover, and simmer 20-30 minutes, until potatoes are tender. Garnish with cilantro or basil.

You might also like:

Coconut-Curry Soup

Apple-Onion Cous Cous