This innovative veggie korma recipe combines earthy mushrooms and sweet peas in a creamy and aromatic sauce. The mushrooms are sautéed with onions, garlic, and ginger until golden brown, then simmered in a flavorful blend of spices like garam masala, turmeric, and cumin. The peas add a pop of color and sweetness to the dish. Coconut milk is used to create a luscious and creamy sauce that coats the mushrooms and peas. Garnish with fresh cilantro and serve with rice or naan for a hearty and satisfying meal.
