White Bean Korma Curry

by Emily Peck

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Soy Free

Vegetarian

Vegan Without Honey

Peanut Free

Gluten Free

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

16g

Carbs

72g

Calories

560kcal

Fat

23g

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

Contains almonds, coconut.

Reviews

4.2

Based on 601 reviews

Yun · 02/14/26

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About Emily Peck

Chef Emily Peck 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 a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and 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!