Ingredients with Measurements:
- 2 cups sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon vegetable oil
- Salt, to taste
- Cilantro, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onions and sauté for 2-3 minutes until they start to soften.
3. Add the garlic and ginger and sauté for another minute.
4. Add the sliced mushrooms and sauté for 5-7 minutes until they are tender.
5. Add the ground cumin, ground coriander, turmeric, and cayenne pepper and stir to combine.
6. Pour in the coconut milk and vegetable broth and stir to combine.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce has thickened.
8. Taste and add salt as needed.
9. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- If you don't have vegetable broth, you can use water instead.
Variations:
- You can add other vegetables to the korma, such as bell peppers or carrots.
- You can add tofu or paneer for a vegetarian protein source.
- You can add chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Use full-fat coconut milk for a creamier sauce.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the korma in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the korma in a bowl with rice or naan bread on the side.
Garnishes:
- Chopped cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the sauce is too thick, add a little more vegetable broth or water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
- Korma is a traditional Indian dish that is typically made with meat or vegetables in a creamy sauce.
Flavor profiles:
- Creamy, savory, slightly spicy
Serving suggestions:
- Serve the korma with rice or naan bread on the side.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Savory, Creamy, Nutty, Earthy, Mildly Spiced