Mushroom Korma with Basmati Rice

Creamy coconut milk and spicy curry paste make this Mushroom Korma with Success® Basmati Rice a delicious and easy-to-prepare dinner option.

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Mushroom Korma with Basmati Rice

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 35 mins


  • 1 bag Success® Basmati Rice
  • 2 tbsp canola oil
  • 6 cups mixed mushrooms, sliced
  • 1 zucchini, sliced in half moons
  • 2 tbsp red curry paste
  • 1/4 cup ground almonds, divided
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 can (14 oz) coconut milk
  • 1/4 cup fresh cilantro, torn


Korma 101

With its origins in India, korma is a dish of braised meat or vegetables cooked with cream, broth and spices to form a thick, gravy-like curry sauce. For our meat-free version, we combine sautéed mushrooms and zucchini, with coconut milk, curry spices and ground almonds. Served over aromatic Success® Basmati Rice, this is a simply stunning weeknight meal!

For more information about the difference between curries, take a look at our Beginner’s Guide to Understanding Curry.

Meaty Vegetables

With a different variety available year-round, mushrooms are a great alternative to using meat in your dishes. If you’re looking to make more plant-based meals, start with Success® Rice and Quinoa and build your meals using vegetables, fruits and legumes.

Vegetables that have a heartier and meatier texture, such as mushrooms or eggplants, are perfect for using instead of meat in your favorite recipes. Try this recipe, then use eggplants in our Crispy Eggplant and Tomato Rice Bowl. We guarantee, you’ll love them both!  Looking for a new dinner idea? Try our: Quick Spanish Rice.

  • Take your taste buds on an adventure with this simple, Indian-inspired korma dish made with a mix of mushrooms and zucchini.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, heat oil in a large skillet set over medium heat. Add mushrooms, zucchini and curry paste and sauté for 5 to 8 minutes, until mushrooms are browned and zucchini is softened. Stir in 3 tablespoons of ground almonds, curry powder and salt; cook for 1 minute.

    Step 3

  • Add coconut milk. Bring to a boil, lower heat and simmer for 16 to 18 minutes or until slightly thickened.

    Step 4

  • Divide rice evenly among 4 serving bowls. Top with mushroom and zucchini curry. Garnish with remaining ground almonds and cilantro.

    Recipe Tip

    Serve with warmed naan bread and top with a dollop of yogurt, if desired.