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Butter bean korma | A Creamy, Mild & Comforting Indian Curry

Butter bean korma

Butter bean korma is a rich, creamy Indian dish made with tender butter beans simmered in a spiced coconut and tomato-based gravy, often served with rice, roti, or chapati. It combines the earthy flavor of butter beans with aromatic spices and a velvety texture from coconut, making it a comforting and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Onion: 1 medium diced
  • Mushrooms: 8 ounces 227 grams, white button or baby Bella, sliced or diced
  • Ginger: 1 inch grated
  • Garlic: 3 cloves minced or crushed
  • Jalapeño: 1 finely diced
  • Curry powder: 2 tablespoons
  • Ground cumin: 1 teaspoon
  • Ground coriander: 1/2 teaspoon
  • Ground black pepper: A pinch
  • Diced tomatoes: 1 can 14.5 ounces or 411 grams, undrained
  • Coconut milk: 1 can 13.5 ounces or 400 milliliters, light or full-fat
  • Butter beans: 2 cans 16 ounces or 454 grams each, drained
  • Tamari: 1 tablespoon
  • Salt: 3/4 teaspoon or to taste
  • Frozen peas: 1 cup 120 grams

Equipment

  • Large non-stick sauté pan with a lid
  • Mixing bowl
  • Measuring spoons and cups
  • Knife and cutting board
  • Can opener (if using canned ingredients)

Method
 

  1. Use a large non-stick sauté pan with a lid and cook the onions until translucent with a pinch of salt over medium heat. For oil-free cooking, add a tablespoon of water if they are sticking, or use a neutral-tasting oil.
  2. Then add the diced mushrooms and cook until they shrink in size and start to brown.
  3. Add garlic, ginger, and jalapeño and cook for about 1–2 minutes.
  4. Stir in the curry powder, ground coriander, ground cumin, and fresh black pepper into the mushrooms and onions. Cook for about 1 minute.
  5. Add tomatoes (don’t drain), coconut milk, butter beans, tamari, and salt.
  6. Bring to a gentle boil, lower to a simmer, and cook covered for 15 minutes. Remove the lid and cook for 5 minutes to reduce the liquid. If you used full-fat coconut, this step may not be needed if the curry is thick enough.
  7. Next, add frozen peas and cook for another 5 minutes uncovered.
  8. When the peas have thawed, add the lemon juice and taste and adjust the seasoning.

Notes

Safety Notes:
Ensure mushrooms are cooked thoroughly to avoid any digestive discomfort. Use caution when handling hot oil and boiling liquids. Keep the pan lid on while simmering to prevent splattering.
Substitutions:
Use canned chickpeas or kidney beans instead of butter beans. Replace coconut milk with heavy cream for a non-vegan version. Substitute fresh tomatoes for canned if preferred.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Pro Tips:
For a richer flavor, toast the spices briefly before adding them to the pan. The dish tastes even better the next day as the flavors meld. Add a splash of coconut cream before serving for extra creaminess.