Mushroom and Pea Korma
Browned mushrooms and sweet peas in a mild, silky coconut sauce, ready in 20 minutes.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £0.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a high heat. Fry the mushrooms in a single layer for 6 minutes without stirring too much, until browned and the water has gone.
6 min - 2
Add the ginger and cook for 30 seconds.
0 min 30 s - 3
Pour in your ready made korma base (see the base recipe) and the water. Simmer for 5 minutes.
5 min - 4
Stir in the peas and cook for 3 minutes.
3 min - 5
Add the lemon juice and coriander, taste for salt and serve with rice or chapati.
Tips
- Do not salt the mushrooms early. Let them brown first, then season at the end.
- Use a big pan. Crowded mushrooms steam and turn grey.
- Add a splash of boiled water if the sauce thickens while it sits.
Storing and freezing
Keep in the fridge for up to 3 days. Mushrooms go soft on freezing, so eat fresh if you can. Reheat until steaming hot.
Questions
Can I use button mushrooms?
Yes. Brown mushrooms have more flavour, but button, portobello or mixed wild all work.
Is it vegan?
Yes. The korma base is coconut based and every other ingredient here is plant based.
Can I make it with spinach?
Yes. Add 100 g baby spinach with the peas and let it wilt for 2 minutes.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.