Sweet Potato and Butter Bean Korma

This is a simple nutty korma with butter beans and sweet potatoes - best served on a bed of garlic rice.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 30mL sunflower oil (~27.3g)
  • 3 yellow onion (~525g)
  • 4 cloves garlic (~24g)
  • 2 sweet potato (~260g)
  • 100mL coconut milk (~98.8g)
  • 350mL water (~350g)
  • 50g crunchy peanut butter
  • 2cans canned butter beans (lima beans), drained (~470g)
  • 5g paprika
  • 3g ground cumin
  • 5g ground coriander seed
  • 4g mango powder (amchoor)
  • 2g salt
  • 400g basmati rice


  1. Heat 20ml of oil in a large saucepan/stock pot
  2. Dice the onions and fry for about 5 minutes
  3. Chop the garlic and fry ¾ of it with the onions for a further two minutes
  4. Peel and chop the sweet potatoes into chunks
  5. Add the sweet potato, coconut milk, water, peanut butter, drained butter beans, spices, mango powder and salt
  6. Bring to the boil and then simmer for 30 to 50 minutes.
  7. Meanwhile, fry the remaining garlic in the remaining oil, then stir in the rice to coat with garlic and oil.
  8. Cook the rice (1 part rice, 2 parts water) for approximately 10 to 15 minutes (see packet instructions or use a rice cooker).
  9. Serve the curry on a bed of rice

If you don't have mango powder, consider substituting it with lemon juice.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (370g)
Energy 569kJ 2109kJ
Energy 136kcal 504kcal
Fat 3.6g 13.4g
  of which saturates 1.2g 4.3g
Carbohydrates 21.7g 80.6g
  of which sugars 2.1g 7.9g
Fibre 2.4g 8.7g
Protein 4.3g 15.9g
Sodium 55mg 203mg
  as salt 0.14g 0.52g
Fruit/veg portions 0.45 1.7

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.