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 chilli flakes. All of these spices are full of vitamins, minerals and antioxidants.
LOVE CANNED FOOD
Love Canned Food have challenged me to create a summer recipe using at least 3 different types of canned foods. So I came up with vegan coconut bean korma. To make this, I used canned chopped tomatoes, a can of coconut milk and a can of butter beans.
Love Canned Food is a celebration of all things canned. Beans, pulses, tomatoes, fruits and vegetables. With a large variety of food that is available to buy in cans, it is easy to prepare well-balanced, healthy and affordable meals all year round. And with 98% of us buying it already, we are clearly a nation of can lovers!
I personally really like cooking with canned food, I find it very convenient as I never have to worry about running short on beans, fish or tomatoes. The fact that canned food takes ages to expire makes life much easier, so I just buy cans of chopped tomatoes in bulk and leave them in the pantry until I need to use them. Canned food is very affordable, it’s definitely cheaper than buying the food fresh and it reduces food waste. It also tastes great, as the flavour of harvested, farmed or caught food is locked in the can!
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!
If you make this vegan korma, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.
Coconut Vegan Korma
Creamy vegan coconut korma made butter beans
- 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
- 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.
This post is sponsored by Love Canned Food. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.