A super tasty easy to make vegan korma recipe. This recipe is also gut friendly as it is low in fodmap’s (which we explain more about below). We make a simple delicious sauce and cook potatoes, courgettes, cherry tomatoes and chickpeas through it. This dish goes great served with quinoa or brown rice.
Takes: 40 mins | Makes: 4 Servings | Difficulty: Beginner
We love Korma’s, creamy rich delicious curry type dishes with their ethnic roots in India. In this dish we put lots of different spices in this to bring out the distinctive flavours but if you want to pair back this dish you can simply add 2 tbsp of curry powder instead of what we use. We use lots of different veg here but know that you can replace these with any other type of veg you have just ensure to cook it through. You can also make this dish with sweet potato instead of normal potato so this is an option too. In terms of the sauce, we use coconut milk and then use some ‘miso stock’ – you will likely never have heard this term as we think we made it up! By miso stock we simply put 2 tbsp of gluten free miso in a mixing jug with 400ml of warm water and mix it, it is a way of creating a low fodmap veg stock.
This dish is low in FODMAP’s which stands for fermentable, oligosaccharide disaccharide, monosaccharide and polyols (we know it is a total mouthful!!) Basically it means fermentable carbohydrates. This mushroom curry is a low fodmap curry so it is low in fermentable carbohydrates so really good for anyone with a sensitive gut or tummy. Some of the main high fodmap foods that can cause bloating or irritation are garlic, onion and beans/lentils. Fodmap’s are super important and great for your health but for some people with sensitive guts reducing high fodmap foods for a period of time can help them to not feel bloated or irritated.
FAQ – frequently asked questions
Sure thing, of course! we leave it out to make this dish low fodmap but if you do not have a sensitive gut then please use the white part too!
Absolutely! low fat coconut milk usually has half the amount of fat so if you are conscious of the amount of fat you consume low fat coconut milk is much lower and works great in this dish.
Yes indeed it freezes really well and heats up great. We suggest freezing it in portions so you only have to reheat what you need so it avoids wastage.
For sure! You can make this curry ahead of time just make sure not to add the fresh herbs till you are going to eat it as it will lose its vitality if you cook it twice.
Absolutely!! They will both cook in similar times so please do use them interchangeably.
It will last for at least 3 days in the fridge and for 6 months in the freezer.