Description
A rich and satisfying Indian dish featuring tender vegetables in a creamy coconut milk sauce, perfectly spiced for a delightful flavor.
Ingredients
Scale
- 1 tablespoon vegetable oil or ghee
- 1 medium yellow onion, chopped
- 3 cloves garlic, pressed
- 1 teaspoon fresh grated ginger
- 1 14-ounce can 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 can creamy coconut milk
- 1 tablespoon lemon juice (optional)
- 1 14-ounce can butter beans, drained and rinsed
- Fresh cilantro or parsley, chopped, for garnish
- Naan or basmati rice, for serving
Instructions
- Heat the vegetable oil or ghee in a large skillet over medium heat. Sauté the chopped onion for 5-7 minutes until soft and translucent.
- Add the pressed garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in the canned diced tomatoes or passata, and then add the curry powder, garam masala, ground cumin, ground coriander, ground turmeric, ground cardamom, fennel, and chili powder. Cook for 5 minutes.
- Pour in the creamy coconut milk and let the korma simmer for about 10 minutes.
- Stir in the drained butter beans and any additional vegetables. Cook for another 5-10 minutes until the vegetables are tender.
- If desired, add lemon juice for brightness and top with fresh herbs before serving.
Notes
This dish can be adjusted for spice levels and vegetables. Serve with naan or rice and garnish with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg