This easy Sweet Potato and Butter Bean Korma recipe is creamy mild and deliciously aromatic.


The sauce is made from a mixture of onion, fresh curry leaves coconut cream, and warmly spiced

highly anti-inflammatory spice turmeric, fragrant garam masala, ginger and garlic, and a little chilli flakes.

The spices turn this sauce into an Indian Vegan delight, by adding lightly spiced air-fried sweet potato cubes and creamy butter beans. Garnished with sprigs of coriander, this dish tastes even better the next day.

5 from 1 reviews
Recipe type: Main
Cuisine: Indian
  • Olive oil
  • 3 Large Sweet Potatoes, Peeled and Chopped into Bite-Size Chunks
  • Salt to Taste
  • ½ Tsp Paprika
  • Olive Oil
  • 1 Onion, Chopped
  • 5 Fresh Curry Leaves
  • 2 Tsps Ginger and Garlic Paste
  • 2 Red Chillies Sliced
  • 2 Tbsp Garam Masala Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Chilli Flakes (Optional)
  • 1 400ml Can Coconut Cream
  • 2 X 400Gr Tin Butter Beans
  • Salt to Taste
  • 100 G Baby Spinach
  • Coriander for Garnish
  1. Preheat the oven to 220 °C.
  2. Line a baking tray with baking paper.
  3. Toss the sweet potato with a little olive oil and season with salt and paprika.
  4. Pop it onto the tray and place it into the oven to roast for 30-40 minutes or until caramelised with charred edges. Remove from the oven and set aside to cool.
Air Fryer Method
  1. Preheat the air fryer to 200°C.
  2. Add the seasoned sweet potatoes to the air fryer and spread them in a single layer (cook in batches if needed).
  3. Air fry for 8-10 minutes or until just tender and slightly charred at the edges.
  4. Set a large pan or medium pot over medium-high heat. Add a splash of oil then fry the onions until they soften and start to colour.
  5. Add the garlic, ginger and red chillies and fry for a minute until fragrant. Add the garam masala, turmeric and chilli flakes if using and stir fry for another 2 minutes.
  6. Add the coconut cream and bring to a slow boil. Reduce the heat and simmer for 20 minutes or until slightly thickened. Add the butter beans. Simmer for another 5 minutes, then taste and adjust seasoning if necessary. Add the spinach and let it wilt.
  7. Remove the korma from the heat and add the sweet potato chunks, mix gently to combine.
To Serve
  1. Serve bowls of bean korma topped with fresh coriander and a few slices of red chilli. Serve warmed rotis or rice on the side.