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5.0 from 90 votes

Veggie Kurma - Easy Coconut Korma Sauce with Vegetables

Veggie Kurma - Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. 18 g Protein

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 3
Calories: 392 kcal
Course: Main Course
Cuisine: Indian , Vegan , gluten-free

Ingredients

Sauce:
  • 1/4 medium onion
  • 2 medium tomatoes
  • 5 cloves of garlic
  • 1/2 inch ginger
  • 1 green chile or add cayenne with the ground spices to taste
  • 1/4 tsp fennel seeds
  • 2 tbsp shredded coconut
  • 1 tsp oil
  • 2 bay leaves
  • 1/2 tsp Turmeric
  • 1/2 tsp garam masala
  • 1/4 tsp each ground cardamom , cinnamon
  • 1 tsp coriander powder
  • 1/2 tsp paprika
  • A dash of black pepper and cayenne for additional heat
Veggies:
  • 1/2 head small Cauliflower chopped into florets
  • 1 medium potato cubed
  • 1/2 to 1 cup Veggies such as carrots zucchini, peppers
  • 1 cup cooked chickpeas
  • 1/4 cup peas
  • 1 cup Water or Coconut Milk
  • 1/2 to 3/4 tsp salt
  • 1/4 tsp sugar or sweetener optional

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

  • Instant Pot: This can be made in the instant pot pressure cooker. Follow Step 1 and 2 on saute mode, then add veggies, chickpeas and 3/4 cup liquid and close the lid. Pressure Cook on Manual low pressure for 3 mins. Quick release, add peas and saute if needed for a min. 
  • I prefer it on the stove top for the control over the heat while roasting the sauce and the veggies getting cooked just right.
  •  
  • Nutrition is for 1 Serve

Nutrition Information

Calories 392kcal (20%) Carbohydrates 64g (21%) Protein 18g (36%) Fat 8g (12%) Saturated Fat 2g (10%) Sodium 652mg (27%) Potassium 1473mg (42%) 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: 3Serving

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.