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.

Serves 4


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)


Step 1
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.

Step 2
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.

Step 3
Serve with brown rice or quinoa, or your favorite steamed grain.