Creamy Butter Bean Korma

This vegan korma combines tender butter beans with a smooth coconut and tomato sauce flavored with garlic, ginger, and warm spices. It is ready in 30 minutes and makes an easy meatless dinner with rice or naan.

Looking for a meat-based version? Try my chicken korma recipe.

Key Ingredients

• Butter beans: Their creamy texture works well with the smooth sauce. Add them after blending and stir gently so they stay intact.
• Coconut milk: Use canned coconut milk, not refrigerated coconut beverage, which is too thin for the sauce.
• Diced tomatoes or passata: Passata produces a smoother sauce, while diced tomatoes may need slightly more blending.
• Curry powder and garam masala: These blends vary in flavor and heat between brands. Use a mild curry powder for a gentler korma. This garam masala is a good one.
• Lemon juice: Stir it in at the end, then taste the sauce. Add a little more only if the coconut milk makes the korma taste too rich or muted.

How This Vegan Korma Comes Together

Cook the onion until completely soft so the sauce blends smoothly, then briefly cook the garlic, ginger, tomatoes, and spices to build the flavor. Blend the coconut sauce before adding the butter beans so they stay whole.

The sauce should be smooth, creamy, and loose enough to spoon over rice. Add lemon juice if it tastes too rich, or a splash of water if it becomes too thick.

Tips for a Smooth Korma Sauce

• Cook the onion thoroughly. The onion should be completely soft before you add the garlic and ginger. Firm pieces of onion will make the blended sauce less smooth and can leave it tasting raw.
• Keep the heat at medium. The spices only need to cook until fragrant. If they begin sticking to the pot, lower the heat before they scorch and turn bitter.
• Blend before adding the butter beans. This keeps the beans whole and prevents them from thickening the sauce too much.
• Check the consistency after blending. The finished sauce should coat the beans but still be easy to spoon over rice. It will thicken slightly as it cools.

How to Adjust the Sauce

If the sauce is too thin, simmer it uncovered for a few more minutes before adding the butter beans.

If the sauce is too thick, stir in a small amount of water until it reaches the consistency you prefer.

If the sauce is not completely smooth, continue blending and move the immersion blender around the pot to catch any remaining pieces of onion or tomato.

If the butter beans begin to break apart, reduce the heat and stir more gently. They are already cooked and only need to be warmed through.

Serving Ideas

Serve this vegan korma with basmati rice or naan. For a larger Indian style meal, add crispy onion bhajis or mushroom bhaji on the side. Finish the korma with chopped cilantro or parsley and a squeeze of lemon or lime juice.

Storage, Freezing, and Reheating

Store cooled leftovers in an airtight container in the refrigerator. The sauce will thicken as it sits.

Reheat the korma gently in a saucepan or microwave, adding a splash of water if needed to loosen the sauce.

Freeze cooled portions in airtight containers. Thaw them in the refrigerator, then reheat gently and stir well.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

4.95 from 19 votes

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Creamy Butter Bean Korma

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Author: Diana

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This creamy vegan butter bean korma features tender beans in a smooth coconut sauce flavored with garlic, ginger, and warm spices. The sauce is blended for a rich, silky texture, and the recipe comes together in just 30 minutes.

4 servings

This creamy vegan butter bean korma features tender beans in a smooth coconut sauce flavored with garlic, ginger, and warm spices. The sauce is blended for a rich, silky texture, and the recipe comes together in just 30 minutes.

Equipment

• Medium saucepan or Dutch oven
• Wooden spoon or heat resistant spatula
• Immersion blender or countertop blender
• Can Opener
• Fine mesh strainer

Ingredients 

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• ▢ 1 tablespoon (15 ml) neutral vegetable oil
• ▢ 1 medium yellow onion chopped
• ▢ 1 teaspoon fine sea salt plus more to taste
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon finely grated fresh ginger
• ▢ 1 tablespoon curry powder
• ▢ 1 tablespoon garam masala
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground turmeric
• ▢ ½ teaspoon ground fennel
• ▢ ½ teaspoon mild chili powder
• ▢ ¼ teaspoon ground cardamom
• ▢ 1 14-ounce can (400 g) can diced tomatoes or passata
• ▢ 1 14-ounce can (400 g) coconut milk preferably full fat
• ▢ ½ cup (120 ml) water
• ▢ 2 14-ounce cans (800 g) butter beans drained and rinsed
• ▢ 1 tablespoon (15 ml) fresh lemon juice
• ▢ 2 tablespoons chopped fresh cilantro for serving, optional
• ▢ Cooked basmati rice or warm naan for serving, optional

Instructions 

• Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and salt, then cook for 5 to 7 minutes until soft and translucent.
• Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
• Add the curry powder, garam masala, cumin, coriander, turmeric, fennel, chili powder, and cardamom. Cook for 30 seconds, stirring constantly.
• Stir in the tomatoes, coconut milk, and water. Bring the sauce to a gentle simmer.
• Reduce the heat to medium low. Simmer uncovered for 8 minutes, stirring occasionally.
• Remove the saucepan from the heat. Blend the sauce with an immersion blender until completely smooth.
• Return the saucepan to medium low heat. Stir in the butter beans and simmer for 5 minutes until heated through.
• Stir in the lemon juice. Taste the korma and add more salt if needed.
• Divide the korma among four bowls. Garnish with cilantro and serve with basmati rice or naan, if desired.

Notes:

• For the creamiest sauce, use canned coconut milk with full fat content rather than coconut milk sold in cartons.
• If using a countertop blender, allow the sauce to cool slightly and blend it in batches. Do not completely seal hot liquid inside the blender.
• Mild American style chili powder adds gentle warmth rather than strong heat. For a spicier korma, add cayenne pepper to taste.
• The sauce thickens as it cools. Stir in a small amount of water when reheating if needed.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze the cooled korma in a freezer safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Nutrition Information

Serving: 1.25cup, Calories: 410kcal, Carbohydrates: 47g, Protein: 13g, Fat: 22g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 760mg, Potassium: 1150mg, Fiber: 7g, Sugar: 5g, Vitamin A: 210IU, Vitamin C: 15.5mg, Calcium: 82mg, Iron: 6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen