Bean And Spinach Korma Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
• STEP 2.Add ginger, garlic, and spices (coriander, cumin, turmeric, garam masala) to the pan. Cook for 1-2 minutes until fragrant.
• STEP 3.Add tomato puree and cook for another 2-3 minutes.
• STEP 4.Stir in coconut milk and yogurt. Simmer for 5 minutes.
• STEP 5.Add beans and spinach to the pan. Cook for an additional 5 minutes, or until the spinach wilts.
• STEP 6.Season with salt and pepper to taste. Serve the Bean and Spinach Korma with steamed rice or naan bread.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan over medium heat until heated through.
• Serve with fresh cilantro and a squeeze of lemon juice for added freshness.