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Veggie Kurma – Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. Instant Pot option
There are varieties of Korma just like there are of Dals. And they are all Delicious!
This Korma Sauce is adapted from a coconut based kurma. Kurma is a similar dish like korma but made with slightly different ingredients depending on the regions and recipes in Southern India. This sauce has whole spices such as fennel seeds, some shredded coconut, tomato, onion, ginger, garlic all blended to a smooth puree. The puree is cooked to roast the mixture, then veggies mixed in and simmered with some coconut milk for creamier or simmered with water for everyday korma/kurma. Add veggies, baked tofu or other additions in this sauce for variation.
1 Pot, Easy, Delicious Weekday Korma.
More 1 Pot Meals
- 1 Pot Chickpea Sweet Potato Spinach Curry GF Soy-free
- Veggie Spring Rolls in Fried Rice Form. 1 Pot GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF Soy-free
- Sweet Potato Peanut Curry GF Soy-free
- Jamaican Curry with Red Lentils & White Beans. GF Soyfree
I have 2 more Kormas in my drafts! An Instant pot no tomato version coming soon too. Vegan version of Navratan Korma can be found in my first book.
Tips for a flavorful Korma Sauce:
- Toast the whole spices really well in oil. Cook and caramelize the onion tomato puree for max flavor
- Spices often take some time to fully enrich the dish, so most indian sauces and curries are tastier the next day/meal.
- Old spices lose flavor significantly. Adjust by adding more of the spices when you taste to adjust. My garam masala is pretty potent, so I generally use less.
- You can use fresh or dried coconut in this recipe. Depending on the coconut, it will take longer to blend. Blend longer if using dried thick coconut, and longer for smoother sauce.
Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious, and more to the point, BOTH OF MY KIDS LOVED IT. Thank you so much for the wonderful family meal!
yay!
Just wanted to say that since I’ve tried this I’ve been making it over and over. I change the type of veg every time to see what I like with it the most, but its always delicious!
awesome!
Made this recently and my grandsons and I really enjoyed it! The leftovers were just as tasty. Another keeper that I’ll be making again!
awesome!
I just sat down to eat this and it is the most amazing thing! Also made your naan recipe with it as well. I have made a number of your recipes and they never disappoint!
thats awesome! so glad the recipes turn out so well!
We’ve made this many times and it is awesome! We triple the spices – maybe it’s the spices we get here in Australia, but recommended recipe amounts are often not flavourful enough. Or maybe it’s just us. Thank you for all your amazing recipes, your site is our recipe go-to and we are going to buy your latest book too.
lol, i would think its the spices 🙂 or maybe that you are expecting a larger flavor payoff like in restaurants. Restaurant indian food uses a lot more amount of the spices (and oil/butter/fat that enhances the spice flavor even more). Everyday Indian food is light on spices and fat with a more complex flavor that also uses the veggie flavor to balance. So could be that. This kurma is more everyday food. the process and spices are a base you can build on as you like. Use more of the same spices to build up the flavor. Add some more cream or a spoon of vegan butter to help bring them out more. Also the spices do often get muh stronger the next day.
This is really delicious! Right up there with your Butter Chicken sauce. I brought it to work with me for lunch again, oh, and it freezes well also.
Awesome!
This was great! I added more vegetables including mushrooms and used the whole can of coconut milk. It took somewhat longer for the veggies to cook, 20 to 30 minutes on the stovetop. Thanks!!
Awesome! Yes more volume needs longer time as the heat distributes. Also depends on the pan and overall depth of the food in the pan etc. Cook until the veggies are cooked to preference.
After following your Recipes on INsta for awhile now… I finally made one. IT WAS AMAZING it came out so good. I made some tweaks, didn’t use any oil and I used a sweet potato instead. I did use 2x the cardamom too because I love it and a lot more red hot chili peppers.
IT WAS SO good.
Awesome!!
Made it for dinner. Was a breeze to put together. Served it over the cumin scented rice from your book! So good.
yay!
This looks so delicious!
thanks!