Butter Bean & Piquillo Pepper Korma
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
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
- 44.4 ml vegetable oil
- 2 brown onions roughly chopped
- 2 clove garlic finely chopped
- fresh ginger peeled and finely chopped
- 29.6 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 7.39 ml salt
- 7.39 ml sugar
- 2 can butter/lima beans drained and rinsed
- 50 g ground almonds
- 200 ml water
- 150 g piquillo peppers drained and roughly chopped
- 100 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml vegetable oil
- 29.6 ml garam masala
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 7.39 ml salt
- 7.39 ml sugar
- 50 g ground almonds
- 200 ml water
- 100 ml crème fraîche
Prepare
- 2 brown onions, roughly chopped
- 2 clove garlic, finely chopped
- fresh ginger, peeled and finely chopped
- 2 can butter/lima beans, drained and rinsed
- 150 g piquillo peppers, drained and roughly chopped
- fresh coriander/cilantro, roughly chopped
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.