Creamy Vegetable Korma with Coconut and Spices
Indulge in a creamy vegetable korma featuring coconut milk, warming spices, and fresh herbs; perfect for a flavorful meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring spoon
- Whisk
- Pot
- Airtight container
- Refrigerator
- Freezer
- Steamer basket
- Plate
- Serving bowl
Ingredients
- 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, to taste, for garnish
- Naan or basmati rice
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