Beans korma is a plant-based version of the usually meat-heavy dish. This creamy, one-pan Indian Korma curry has an incredible flavor from whole cinnamon and cloves, caramelized onion, cilantro, mint, and curry leaves.
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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. J...