Butter Bean & Piquillo Pepper Korma
15m prep 20m cook 35m ready
A vegetarian korma made with butter beans and piquillo peppers, simmered in a spiced almond and crème fraîche sauce. The peppers add a sweet, fruity lift to the mellow curry.
Ingredients
- 3 tbsp vegetable oil
- 2 brown onions roughly chopped
- 2 clove garlic finely chopped
- fresh ginger peeled and finely chopped
- 2 tbsp garam masala
- 1/4 tsp chilli powder
- 1 tsp ground turmeric
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 2 can butter/lima beans drained and rinsed
- 1 10/13 oz ground almonds
- 13 8/15 tbsp water
- 5 2/7 oz piquillo peppers drained and roughly chopped
- 3/7 cups crème fraîche
- fresh coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 1.85 mg
- Magnesium: 20.3 mg
- Phosphorus: 108 mg
- Potassium: 301 mg
- Zinc: 0.85 mg
Let's Cook
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Step 1.
Heat the oil in a medium saucepan with a lid over medium heat. When hot, add the onions and cook for 7–8 minutes, stirring occasionally, until golden brown.
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Step 2.
Add the garlic and ginger, stir for 2 minutes until fragrant, then add the garam masala, chilli powder, turmeric, salt, and sugar. Stir for about 30 seconds to coat the onions.
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Step 3.
Add the drained butter beans, ground almonds, and water. Bring to a simmer, then cover the pan with the lid and cook for 6–8 minutes, or until the butter beans are tender but still have a little bite.
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Step 4.
While the curry simmers, drain and roughly chop the piquillo peppers if not already done. Also chop the coriander.
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Step 5.
Stir the piquillo peppers and crème fraîche into the curry. Taste and adjust seasoning, adding a splash more water if the curry looks too thick. Garnish with chopped coriander and serve.
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