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5 from 5 votes

Coconut Vegan Korma

Creamy vegan coconut korma made butter beans
Course Dinner
Cuisine Indian
Keyword vegan korma
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 341kcal
Author Diana @ LittleSunnyKitchen

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.

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