Korma with Mushrooms & Chickpeas
Mushrooms and chickpeas are a winning combination. We like to pair them with our classic Korma sauce, which we amp up with a bit more turmeric and cayenne in this version. It makes a robust vegetarian entree, served with brown rice or quinoa.
2 tablespoons vegetable oil
1/2 lb sliced mushrooms, shiitake, crimini or button mushrooms
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 15oz can chickpeas, drained
1 jar Maya Kaimal Coconut Korma
¼ cup chopped cilantro (optional)
In a medium-sized covered skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the mushrooms and sauté until lightly browned, about 5 minutes. Sprinkle with turmeric and cayenne and saute another minute.
Add the chickpeas, Coconut Korma sauce, and ½ cup water. Cover and simmer over lower heat, stirring occasionally, until mushrooms and chickpeas are tender, about 10 minutes. Add a little more water if sauce becomes too thick. Stir in cilantro, if using.
Serve with brown rice or quinoa, or your favorite steamed grain.