A creamy coconut vegan korma that can be ready in under half an hour…
Lately I’ve been trying to eat more vegetarian and vegan dishes. I don’t follow a vegetarian diet. I eat seafood, meat and poultry but lately I’ve been noticing that we never have any meat-free days. My partner loves meat and eating some kind of meat everyday feels like a must, and that encouraged me to start meat-free days. I love a creamy coconut korma, and usually make it with chicken and serve it with white rice, quinoa or mashed potatoes. So I thought why not omit the chicken and make the korma with butter beans instead for a meat-free day. The result turned out very delicious, and my whole family loved it!
Coconut korma must be made from scratch, and you will be surprised at how easy is this Korma to make. And it always turns out much better than the ready made korma!
Love Canned Food have challenged me to create a summer recipe using at least 3 different types of canned foods. So I came up with vegan coconut bean korma. To make this, I used canned chopped tomatoes, a can of coconut milk and a can of butter beans.
Love Canned Food is a celebration of all things canned. Beans, pulses, tomatoes, fruits, vegetables, meat and fish. With a large variety of food that is available to buy in cans, it is easy to prepare well-balanced, healthy and affordable meals all year round. And with 98% of us buying it already, we are clearly a nation of can lovers!
I personally really like cooking with canned food, I find it very convenient as I never have to worry about running short on beans, fish or tomatoes. The fact that canned food takes ages to expire makes life much easier, so I just buy cans of chopped tomatoes in bulk and leave them in the pantry until I need to use them. Canned food is very affordable, it’s definitely cheaper than buying the food fresh and it reduces food waste. It also tastes great, as the flavour of harvested, farmed or caught food is locked in the can!
This vegan korma is naturally paleo and gluten free (if you don’t serve it with naan bread), and it’s perfect for a quick and delicious Indian dinner.
- 1 tbsp olive oil
- 1 large onion (chopped)
- 3 garlic cloves
- 3cm piece of ginger (grated)
- 1 can of chopped tomatoes
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cardamom
- ½ tsp fennel
- ½ tsp chili flakes
- 1 can coconut milk
- 1 tbsp lemon juice
- 1 can butter beans
- parsley (chopped)
- 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.
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This post is sponsored by Love Canned Food. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.