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Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
5 from 90 votes

Veggie Kurma - Easy Coconut Korma Sauce with Vegetables

Veggie Kurma is a vegetable curry cooked in a flavorful coconut-based sauce infused with ground spices like turmeric, garam masala, and coriander. The sauce starts with a blended mixture of onion, tomato, garlic, ginger, green chili, fennel, and shredded coconut, roasted and simmered until fragrant. Mixed vegetables, chickpeas, and peas simmer in the spiced sauce, producing a hearty, mildly spiced curry with creamy coconut texture and warm spice notes.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 392

% 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.