A creamy coconut vegan korma that can be ready in under half an hour…
I love a homemade creamy coconut korma, it’s a healthy form of comfort food for me. I usually make it in a big batch to last a few days and serve it with white rice, quinoa or mashed potatoes. So whether you follow a vegan diet, or just want to have a meat-free day then you’re going to love this vegan korma recipe.
This recipe is also frugal as it’s made with cheap ingredients, and spices that you probably already have especially if you’re into Indian cooking. This korma is high in protein, it’s healthy, delicious and filling.
VEGAN KORMA RECIPE
A really good coconut korma must be made from scratch, and you will be surprised at how easy is this vegan korma to make. It always turns out much better than the ready-made korma that you buy in the stores.
This simple vegan korma recipe will be a game-changer, once you try it you will never buy ready korma from the store again. And the best part? It only takes half an hour to make from start to finish! If you’re into meal planning, then you will love this as you can make a big batch just like I do and cook enough of it for a few days. It also freezes very well.
HEALTHY VEGAN KORMA SAUCE
What I love about this korma sauce is that it’s very flavourful. It’s made with a mix of spice and flavours that go so well together. It uses garlic, ginger, onion, lemon juice, curry powder, garam masala, fennel, cumin, coriander, turmeric, cardamom and chili flakes. All of these spices are full of vitamins, minerals, and antioxidants.
WHAT TO SERVE THIS VEGAN KORMA WITH
This vegan korma goes very well with white or brown rice, mashed potatoes, quinoa or naan bread. With a splash of lime juice, sprinkle with freshly chopped parsley leaves and enjoy!
This dish is naturally gluten-free (if you don’t serve it with naan bread that contains gluten), and it’s perfect for a quick and delicious Indian dinner. If you’re looking for more great vegan dinner recipes, try this Vegan Shepherds Pie. I’m sure that you will love it!
After eating dinner, I usually like to have a light dessert and my favourite dessert to have after this korma is this Indian vegan Custard Apple Cream. Ever heard of a custard apple before? Check out the recipe to find out more!
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I hope that you love every recipe that you make! – Diana x
Coconut Vegan Korma
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic
- 3 cm ginger grated
- 1 can chopped tomatoes
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cardamom
- 1/2 tsp fennel
- 1/2 tsp chili flakes
- 1 can coconut milk
- 1 tbsp lemon juice
- 1 can butter beans
- parsley chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft and translucent, followed by the garlic and the ginger.
- Add chopped tomatoes and all the spices, and cook for a couple of minutes until mixture is fragrant.
- Add coconut milk, lemon juice and a cup of water and cook for 5 more minutes.
- Remove from heat, and blend the curry until smooth. Return to heat, add butter beans and cook for 1 more minute.
- Top with chopped parsley, and serve with white rice and/or naan bread.
Steve B
I made this tonight for the family, even the 9 & 10 year old ate it. I added cauliflower to the dish too so that was quite amazing really. A couple of paratha and poppadoms, a little mango chutney with the coriander, and it was a winner.
Great recipe!
Diana
Steve, thank YOU for sharing this awesome review! Adding cauliflower to this dish is such a wonderful idea. I’m glad the recipe was a winner for you!
Posy
best ever, made it today, love it
glenn hutton
Curry is one of my favourite meals and this looks amazing, I could eat this every night of the week!
Cookilicious
I could eat this vegetable korma right now for dinner! It looks sooooooo good! 🙂
Amy|The Cook Report
LOVE a good curry, really cool idea to put butter beans in it, I wouldn’t have thought of that!
Ida - ADARAS Blogazine
Oh my god, i must try this! And i absolutley love the photos!! Wow!
Diana
Thank you Ida! Let me know how it turns out!
Sam
Thank you, Good recipe, I swapped beans for paneer in the vegetarian recipe and tinned jackfruit in the vegan one, and added brown sugar to lighten it slightly, also added carrots and courgette, was a good recipe, thanks
Diana
Sam, thanks for sharing your tweaks! I’m glad you enjoyed the recipe!
Jagruti
Yes this is a must do recipe as it’s vegan,very nice pics too thanks
Jeni @ Biscuits & Booze
Oh my, korma is one of my absolute favorite things! We always eat it vegetarian, and usually use chickpeas but I LOVE butter beans and will have to try this!
Diana
I need to try and make this with chickpeas!
Calleigh -Theforkbite
I’m not a vegetarian as well, but I can eat this Korma in one sitting. I like rich, creamy dish, particularly with coconut. YUM!
Diana
I love the coconut flavour in this dish, it also makes it so creamy and delicious!
Kristina
Mmm, this is MY kind of recipe, for sure! I love butter beans, and don’t use them enough – time to pick up a couple cans! 🙂
Diana
I usually use canned butter beans to make stews and salads, yum!
Lisa | Garlic & Zest
I’m not vegetarian per se, but I’m not opposed to eating vegetarian meals — and your Korma looks positively rich! I can practically taste it, just by looking at the photos.
Diana
I’m not a vegetarian either, but I like to eat vegetarian or vegan meals at least a couple of times a week.