Vegan

Korma Beans (Beans in Onion Cilantro Curry Sauce)

Beans korma is a 1 Pan plant-based version of the usually meat-heavy dish. This decadent Indian Korma curry has an incredible flavor from whole cinnamon and cloves, caramelized onion, cilantro, mint, and curry leaves. (gluten-free and soy-free with a nut-free option)

Korma is usually a meaty, stewy dish that originated in the Indian subcontinent through the Mughal Empire, which ruled that region at the time. They evolved from these decadent, meaty curries and stews made with the meat cooked with whole spices, nuts, dried fruit, and yogurt simmered over a long period to make this delicious stew, which got adapted into various Indian regional cuisines.

There are many different kormas from various parts of India. Southern Indian kormas are not as heavy with dairy. They might use coconut, and are lighter (kurma).

I took my Shahi korma recipe and fused it with this South Indian Nilgiri korma recipe that I was working on, to make this amazing sauce.

Instead of adding tofu, a chicken substitute, or a meat substitute, I added some beans to it. This makes this Korma a one-pan meal! You don’t need to cook the tofu or any other meat substitute. Just add the beans to the sauce, and the dish is ready.

close-up of beans korma in a bowl with flatbread

This sauce is absolutely delicious. It has whole spices, a lot of caramelized onion, cilantro, mint, and curry leaves, inspired by the Nilgiri korma, which has these greens in the sauce. If you don’t like cilantro, you can replace it with spinach or other greens.

Then, there’s a fantastic combination of whole cloves, cinnamon, bay leaves, white pepper, and Kashmiri chili powder, which add a fabulous flavor to the sauce.

Instead of adding whole nuts and seeds and then blending everything up, I add almond flour to the sauce to add the nutty texture. If you want to make it nut-free, you can substitute with another seed flour or simply omit the almond flour.

beans korma in the pan topped with cashews

Once the sauce is ready and the beans are added, we top it with toasted cashews and raisins to elevate the flavors even more and make it more decadent. The cashews also add more protein. There’s protein from the beans, almond flour, and non-dairy yogurt, and from from the cashews and raisins.

For even more protein, you can use blended silken tofu instead of yogurt for creaminess as well for garnish. You can also top the dish with hemp seeds or blend the hemp seeds into the tofu.

No matter what variation you use, this deeply seasoned beans korma is a super delicious, satisfying, one pan meal served with naan, flatbread, rice, quinoa, baked potato, garlic bread, or sourdough.

Why You’ll Love Korma Beans

delicious, 30-minute, 1-pot meal
rich and decadent curry with beans, spices, and fresh herbs
versatile! Serve with naan, flatbread, rice, quinoa, baked potato, garlic bread, or sourdough.

More Bean Curries

Saag Butter Beans
Dhaba Chicken White Beans
Malabar Curry with white beans
Beans do Pyaza – double onion sauce
Butter Chickpeas

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Vegan

South Indian Marry Me Lentils

These marry me lentils are a vegan version of South Indian wedding curry. They have a rich flavor from the sauce from Hyderabadi wedding Chikin, made easier and in a single pan. (gluten-free with soy-free, nut-free, coconut-free, and oil-free options)

plate of South Indian marry me lentils with rice

This is a super delicious and decadent lentil curry. I use my Hyderabadi wedding chicken curry sauce and add lentils to it. That sauce is just incredibly delicious with an amazing combination of spices and herbs, and great textures from coconut and almond flour. And it comes out just perfectly every single time.

Don’t get intimidated by the long list of ingredients. Most of the ingredients get added to the pan almost at the same time. So it’s just about three steps to get a fantastically delicious, one-pan, lentil curry.

South Indian marry me lentils in the pan with herbs on top

Marry me lentils are great over rice or quinoa or with some naan or flatbread or even toasted sourdough or garlic bread. Or you can serve these over baked potato or roasted vegetables.

If you don’t like lentils, you can change up the protein by adding chickpeas, white beans, kidney beans, crisped up tofu, soy curls, or seitan, or any other plant-based protein that you like. Some crisped up vegan chicken will work as well.

South Indian marry me lentils in the pan with a swirl of non-dairy yogurt

Basically, all of the deliciousness in these marry me lentils is in the sauce. Use this sauce and let me know if you try it!

If you like this recipe, also try my marry me pasta which has the classic smoky, creamy, addictive sauce!

hand scooping up South Indian marry me lentils with flatbread

Why You’ll Love Marry Me Lentils

delicious, 1-pan dinner loaded with South Indian flavors
simple, whole food ingredients
flexible recipe. Use lentils, as written, or substitute your favorite plant-based protein.
delicious of rice, quinoa, naan, flatbread, toasted sourdough, garlic bread, or roasted vegetables
naturally gluten-free with easy soy-free, nut-free, coconut-free, and oil-free options