Coconut Vegan Korma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy and aromatic coconut curry with butter beans simmered in a blend of warm Indian spices. Rich and satisfying, it's best served over rice as a comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 996mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 184mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.