8 50 minutes
Print Recipe

Coconut, Vegetable and Bean Korma


  • 250g Good quality korma paste
  • 50g crushed cashews
  • 80g grated coconut
  • 100g almond meal
  • 1 bay leaf
  • 1 black cardamom
  • 3 green cardamom
  • 3 cloves
  • 1 cinnamon stick
  • 15g coriander powder
  • 10g garam masala
  • 10g turmeric powder
  • 5g chili powder
  • vegetable oil
  • 400g SPC baked beans
  • 80g cup yogurt
  • 350ml water
  • 2 medium red onion, finely chopped
  • 200ml SPC crushed tomatoes
  • 100g diced potatoes
  • 80g green peas
  • 100g cauliflower florets
  • 100g cubed carrots
  • salt, to taste
  • coriander, to garnish


  1. Heat oil in a pan on medium heat. Once hot, add all the whole spices and saute for few seconds till fragrant.
  2. Add chopped onions and cook till translucent, around 2-3 minutes.
  3. Add korma paste and cook for around 3-4 minutes or till raw smell goes away.
  4. Add the SPC tomatoes, salt and mix. Cover the pan and cook for 5 minutes.
  5. Remove cover and add all ground spices. Stir for a minute.
  6. Lower the hear and add yogurt. Whisk the yogurt before you add it. Stir continuously for 2 minutes on low heat as you add the yogurt.
  7. Once the yogurt is all combined, add the almond meal cashews coconut and cook for 2 more minutes.
  8. Add the veggies and cook them for 2 minutes.
  9. Add water, salt and mix. Cover the pan and cook for around 10 minutes or till veggies are completely cooked.
  10. Transfer into serving bowl, garnish with coriander and serve hot.
Coconut, Vegetable and Bean Korma

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