Vegan mushroom korma with chickpeas (gluten free).

Mushroom korma with chickpeas

A rich and comforting vegan mushroom korma, made from scratch and every bit as good as your favourite Indian takeaway.
4 from 2 votes
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Course: Main meals
Cuisine: Gluten free, Vegan
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Calories: 570kcal


Dry spices:

  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 3 cardamom pods, (or substitute 1/4 tsp ground cardamom)

Curry base:

  • 2 onions, (roughly chopped)
  • 3 cloves garlic, (peeled and roughly chopped)
  • 1 thumb-sized piece fresh ginger, (peeled and roughly chopped)
  • 2 tbsp coconut oil, (or substitute with another cooking oil)
  • 300 g button mushrooms, (about 10-11oz, whole if small, or quartered if larger)
  • 1 can chickpeas, (drained)
  • 1 can coconut cream
  • 2 tbsp tomato paste
  • 2 tbsp almond meal, (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked basmati rice
  • Coriander, (cilantro)
  • Flaked almonds
  • Naan bread


  • Start by measuring out all of the dry spices onto a plate or bowl. Smash the cardamom pods with something heavy so that they split open a little. Set aside. 
  • Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 
  • Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, scrape in the onion mixture. Cook, stirring often, for 15-20 minutes or until liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 
  • Once the onion mixture is golden, add the dry spices, stir and cook for another 1-2 minutes until fragrant. 
  • Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 
  • Add the chickpeas, coconut cream, tomato paste and almond meal. Stir to combine, lower the heat and simmer for 10 minutes. 
  • Serve with cooked basmati rice, coriander (cilantro) and flaked almonds to garnish, and naan bread to mop up the leftovers. 


  • Nutrition information is calculated for the korma only (excludes rice, naan bread and garnishes). 
  • Serving with 1 cup of cooked basmati rice (per person) increases the protein per serve to 17g.

Nutrition information

Calories: 570kcal | Carbohydrates: 36g | Protein: 13g | Fat: 45g | Saturated Fat: 37g | Sodium: 666mg | Potassium: 970mg | Fiber: 10g | Sugar: 7g | Vitamin A: 245IU | Vitamin C: 13.7mg | Calcium: 86mg | Iron: 6.1mg
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