Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
392 kcal
-
Course
Main Course
-
Cuisine
Indian, Vegan, gluten-free
Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
Description
This Veggie Kurma uses a sauce that combines fresh aromatics blended with coconut and fennel seeds, which is then cooked with a range of ground spices including turmeric, garam masala, and cardamom for warmth and depth. The sauce thickens and roasts slightly to develop flavor before adding vegetables such as cauliflower, potatoes, carrots, and chickpeas. The vegetables cook in the sauce with added water or coconut milk, softening to an ideal texture while absorbing the complex flavors.
The dish balances the natural sweetness of coconut with the gentle heat of green chili and warming spices, resulting in a creamy curry with varied textures from tender vegetables and chickpeas. Peas are stirred in at the end to retain color and bite.
Veggie Kurma serves as a main course paired with rice or flatbreads. The recipe can be made on the stovetop or prepared in an Instant Pot pressure cooker to save time, with pressure cooking followed by a brief sauté to adjust consistency and final flavors.
Practical tips include blending the sauce twice to fully break down the coconut and fennel, allowing the sauce to roast sufficiently to enhance aroma, and adjusting salt and sweetness to taste. The recipe yields a filling dish suitable for 1 serving's nutrition estimate but can be scaled up.
Ingredients
Sauce:
- 1/4 onion medium
- 2 tomato medium
- 5 cloves garlic
- 1/2 inch ginger
- 1 green chile or add cayenne with the ground spices to taste
- 1/4 tsp fennel seeds
- 2 tbsp coconut shredded
- 1 tsp neutral cooking oil generic cooking oil
- 2 bay leaf
- 1/2 tsp Turmeric
- 1/2 tsp garam masala
- 1/4 tsp cardamom cinnamon, ground
- 1 tsp coriander powder
- 1/2 tsp paprika
- black pepper and cayenne for additional heat, a dash
Veggies:
- 1/2 cauliflower chopped into florets, small head
- 1 potato cubed, medium
- 1/2 to 1 cup carrot zucchini, peppers, example veggie
- 1 cup chickpeas cooked
- 1/4 cup pea
- 1 cup water or coconut milk
- 1/2 to 3/4 tsp salt
- 1/4 tsp sugar optional, or sweetener
Instructions
- Blend onion, tomato, ginger, garlic, chile, fennel seeds and coconut until smooth. Add a few tbsp of water if needed. Blend for a minute, then let sit for 5 mins, then blend again. This will help the coconut and fennel seeds to break down and blend.
- Add oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. (you can add other whole spices such as 2 cloves or 1 slightly opened cardamom pod here for variation). Add the ground spices and mix in. Quickly add the blended mixture(so the ground spices dont burn) and mix in. Add a dash of salt, Cook for 6 to 8 minutes, stirring occasionally so the onion gets well roasted.
- When the onion tomato mixture is thick and starts to get fragrant(spice and roasted smell), add the veggies and chickpeas and mix in. Add water or coconut milk and salt and cover and cook for 13 to 15 minutes or until the veggies are cooked to preference. Taste and adjust salt and flavor.
- Add in the peas. Add more coconut milk/cream if needed or some cashew cream for creamier. Simmer for a few minutes. Add 1/4 tsp sweetener if needed and mix in. Garnish with roasted cashews, cilantro, garam masala and sliced green chilies or cayenne for heat. Serve hot with Naan, roti flatbread or rice.
Notes
- Blend the sauce base twice with a resting period in between to ensure coconut and fennel break down fully.
- Roast the sauce mixture well on the stove to develop depth and fragrance before adding vegetables.
- The recipe can be adapted for the Instant Pot: sauté sauce base, then add vegetables and chickpeas with liquid; pressure cook on low for 3 minutes, quick release, then add peas and sauté briefly.
- Adjust salt and sweetness after cooking to suit taste preferences.
- Use fresh mixed vegetables as available; common choices include cauliflower, potatoes, carrots, and peas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 652mg | 27% |
| Potassium | 1473mg | 31% |
| Fiber | 18g | 72% |
| Sugar | 14g | 28% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 73.8mg | 82% |
| Calcium | 131mg | 13% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
