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!




  • 1 ½ cups onion, coarsely chopped 
  • 2 cloves garlic
  • 1 ½ tbsp ginger, chopped
  • 1/2 cup of almonds
  • ½ cup of vegetable oil (divided)


  • 2 tsp cumin seed
  • 6 green cardamom pods (whole pods)
  • 1 ½ tsp ground mace (the outside of a nutmeg, can be replaced with nutmeg)
  • 1 tsp ground coriander
  • ¾ tsp ground cinnamon
  • 1 tsp garam masala
  • ½ tsp chilli 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)
  • 2 tsp salt, to taste
  • 1 cup plain yogurt (optional)


  1. Place the almonds, garlic, ginger and onions into 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 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.


  • 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 chilli 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.

Keywords: meatless, vegetarian, healthy, grain-free, low carb, fall, winter