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White Bean Korma Curry
Chef Emily's take on a vegetarian Indian curry is an instant weeknight winner. This Korma-inspired dish offers delicious warming spices and a coconut-based broth packed with carrots, sweet potato, and spinach. The addition of cannellini beans adds a complete protein to bulk up the nutrition. With a side of fluffy basmati rice, it's hearty and satisfying yet light enough to be well-suited year round.
Nutritional facts
Protein
15g
Carbs
57g
Calories
490
Fat
22g
Ingredients
Turmeric, Veg, Tomatoes, Whole, Canned, Italian, Almond Butter, Extra Virgin Olive Oil, Himalayan Pink Salt, Coconut Oil, Cumin, Coriander, Serrano Peppers, Cumin, Garam Masala, Tomato Paste, Cinnamon Stick, Cilantro, Garlic, Onion, Basmati Rice, Canned Cannelini Beans, Coconut Milk, Ginger, Baby Spinach, Red Bell Pepper, Bay Leaf
Reviews
4.3
Based on 301 reviews
Ramani Dayon · 12/21/24
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About Emily Peck
Emily is a health supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools and supportive guidance. As longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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