Korma Mushrooms on Toast

Growing up in India, Mushrooms on Toast was Product Development Chef, Devika's favorite weekend breakfast treat. Her most recent iteration was using a jar of our delicious Coconut Korma and it was so good, we just had to feature it! Now she finds herself making this whenever she has some extra mushrooms on hand, you will too!

Serves 3-4


2 tbsp oil

3 scallions, thinly sliced on a bias, whites and greens separated

12oz white mushrooms, quartered or sliced

Sprinkle of salt

½ jar Coconut Korma Indian Simmer Sauce

¼ cup sour cream

For serving:

4 slices Texas toast, toasted

Chopped parsley or microgreens

Freshly ground black pepper


Step 1
Heat the oil in an 10-inch skillet over medium high heat. Add the scallion whites and sauté for 1 minute until sizzling and fragrant.

Step 2
Add the mushrooms and sauté for 3-4 minutes until they start turning golden. Season the mushrooms with a sprinkle of salt as they cook.

Step 3
Add the Coconut Korma curry and simmer for 1-2 minutes. Take the pan off the flame and stir in the sour cream and the reserved scallion greens until wilted.

Step 4
Assemble your toast by adding a generous serving of mushroom curry on each piece of toast, top with chopped parsley and freshly ground black pepper.