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Vegetarian Korma with Black Bean and Mushroom

How to freeze vegetarian korma for quick weeknight meals
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This rich and delicious korma is made with black beans and almonds for a complete vegetarian protein. It’s perfect on rice, with naan or all on its own!

Ingredients

Units Scale

Paste

  • 1 1/2 cups onion, coarsely chopped
  • 1/2 cup of almonds
  • 2 cloves garlic
  • 1 1/2 Tbsp ginger, chopped
  • 1/2 cup of vegetable oil (divided)

Spices

  • 2 tsp cumin seed
  • 6 green cardamom pods (whole pods)
  • 1 1/2 tsp ground mace (the outside of a nutmeg, can be replaced with nutmeg)
  • 1 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp paprika

Remaining ingredients

  • 3 cups of button mushrooms
  • 2 cans of black beans (1 1/2 cups dried beans, cooked)
  • 1 cup cream (could use coconut cream as a vegan option)
  • 1 1/2 tsp salt, to taste
  • 1 cup plain yogurt (optional)

Instructions

  1. Place the almond, garlic, ginger, and onions in a food processer. Grind until they become a smooth paste. Add oil as needed to bring it all together.
  2. Heat the remaining oil in a large pot. Lightly fry the cardamom pods and cumin seed for 1 minute.
  3. Add the paste and fry for 2 minutes. Then add the rest of the spices. Cook the spices for another 2 minutes, stirring them into the paste.
  4. Add the mushrooms and saute with the spices, stirring while they cook for 5 minutes.
  5. When the mushrooms have started to release their liquids, add the cream, beans, and salt and bring everything to a boil.
  6. Reduce the heat and simmer covered for 20 minutes.
  7. When the korma is finished cooking it will have a nice, thickened sauce. Remove from the heat and serve with a spoonful of yogurt.

Notes

  • If you can’t find bite-sized button mushrooms, then it’s fine to halve or quarter larger mushrooms.
  • Korma freezes really well. I like to freeze it in pint-sized mason jars for a quick and healthy lunch option.
  • For a less spicy korma reduce the amount of garam masala and chili powder. My kids LOVE the less spicy version of korma! 
  • Coconut cream is a perfect replacement for the dairy in this dish. You can even use coconut yogurt instead of yogurt.

Find it online: https://www.fermentingforfoodies.com/vegetarian-korma-with-black-beans-and-almonds/