Korma Style Mushroom Curry
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Korma Style Mushroom Curry

Korma Style Mushroom Curry

with roast aubergine and fluffy rice

Korma is a curry that's characterised by its creaminess, and this recipe can definitely be described in this way. The dish gets its rich velvety texture not only from the korma paste and coconut milk but also from the addition of peanut butter which is why it's also completely plant-based.

Climate Conscious
Cashew nuts
Total Time40 minutes
Cooking Time30 minutes


Serving amount

150 grams


5 grams


1 unit(s)


½ unit(s)


1 unit(s)


150 grams


20 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Korma Curry Paste

1 pack(s)

Coconut Milk

1 sachet(s)

Vegetable Stock

1 sachet(s)

Peanut Butter

(Contains Peanut)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2845 kJ
Energy (kcal)680 kcal
Fat32.6 g
of which saturates17 g
Carbohydrate80.7 g
of which sugars10.9 g
Dietary Fiber0.1 g
Protein18.2 g
Cholesterol0 mg
Salt2.31 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Get Prepped
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Roughly chop the mushrooms.
  • Roughly chop the coriander (stalks and all).
  • Peel and grate the garlic (or use a garlic press). 
  • Zest then juice half the lime (double for 4p).
Roast the Aubergine
  • Trim the aubergine then halve lengthways. Chop into 2cm pieces.
  • Pop the aubergine onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Toss to coat, then spread out in a single layer.
  • Roast on the top shelf of the oven until golden and tender, 20-25 mins.

TIP: Use two baking trays if necessary!

Make the Rice
  • Meanwhile, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil. 
  • Once boiling, lower the heat to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Toast the Cashews
  • Meanwhile, place a separate pot over medium heat (without oil). 
  • Once hot, add the cashews and dry-fry until lightly toasted, stirring regularly, 1-2 mins. 
  • Once toasted, transfer to a bowl and set aside. 
  • Return the pot to medium heat with a drizzle of oil.

TIP: Watch them like a hawk as they can burn easily!

Cook the Curry
  • Add the mushrooms to the pot, season with salt and pepper and fry until golden brown, 3-4 mins. 
  • Stir in the garlic and korma paste and cook until fragrant, 1 min. 
  • Add coconut milkstockpeanut butter and 150ml water (double for 4p). Stir to combine and bring to the boil.
  • Once boiling, lower heat to medium-low and simmer until sauce has reduced by half, 6-8 mins.
  • Stir the roasted aubergine into the curry. Remove the pot from the heat.
Finish and Serve
  • Stir in the lime juice and half the coriander then season to taste with salt and pepper. Loosen with a splash of water if necessary.
  • Fluff up the rice with the fork, stir through the lime zest and divide between bowls. 
  • Top with the creamy mushroom curry.
  • Finish with a sprinkling of cashews and the remaining coriander.
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