Coconut Vegan Korma
Creamy vegan coconut korma made butter beans
Ingredients
- 1 tablespoon vegetable oil or ghee
- 1 medium yellow onion chopped
- 3 cloves garlic pressed
- 1 teaspoon fresh grated ginger
- 1 14-ounce (400g) diced tomatoes or passata
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ½ teaspoon fennel
- ½ teaspoon chili powder
- 1 14-ounce (400ml) can creamy coconut milk
- 1 tablespoon lemon juice optional
- 1 14-ounce (400g) can butter beans drained and rinsed
- Fresh cilantro or parsley chopped
- Naan or basmati rice for serving
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 diced tomatoes and all the spices, and cook for a couple of minutes until the mixture is fragrant.
- Add coconut milk, lemon juice, and a cup of water and simmer 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.
- Serve with basmati rice or naan bread, garnish with fresh cilantro or parsley.
Nutrition
Calories: 341kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Sodium: 168mg | Potassium: 817mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 15.5mg | Calcium: 82mg | Iron: 6.9mg
Find it online: https://littlesunnykitchen.com/creamy-coconut-vegan-korma/