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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.
GOODNESS GRACIOUS this recipe is delicious!!! THANK YOU Richa for sharing this. I will be making this again for a long time 🧡🧡🧡.
I added an additional can of coconut milk at the end to get to my liquid to solid ratio 🙂
yay! 🙂
I’ve looked on the Internet at a number of sites offering recipes from the Indian subcontinent and incorporating cauliflower, chickpeas and potato. I’ve found lots of “curry” recipes from other countries, using them together, but none from India. I know your recipes are adapted from your heritage, to suit Western cooks. Am I correct in thinking that traditionally, cauliflower, chickpeas and potato would not usually be cooked together? Instead you would use the veg in one dish and the chickpeas in another? How do you feel about dumping legumes in a vegetable dish? I see you suggest it (or tofu) quite often.
I love Indian food and constantly visit your site, but probably like most of your fans, I find making 2 or more separate recipes is both time consuming and makes a lot of clearing up, but I wonder how much we lose by avoiding the effort.
You can add veggies and beans etc togethers in dishes like korma. All others are generally cooked separately. But you can add veggies to Dals and curries as well to reduce the dishes.
I made this recipe tonight and it was delicious! I did make a few changes. I used a can of Rotel for the tomatoes. But once you blend the paste together you can really play with this recipe. It’s the one part you want to do correctly. I used roasted eggplant and frozen broccoli, cauliflower and carrots, fresh string beans, potatoes (I dont think you need them though), and peas. I also added an extra half can of coconut milk. It’s amazing soaked up on naan! Can’t wait to taste it tomorrow after it sits.
This korma recipe is outstanding Richa! I made it early in the day so it would be just perfect for dinner. So glad I made a double batch! Thanks so much for all your hard work and generosity in sharing so many consistently fabulous recipes.
Very glad to hear you enjoy the recipe, Sue!
Such a great recipe. Loved it 😀
glad you enjoyed
This was delicious and I’m happy I’ve got lunch for the next couple days! Though… next time I might leave out the tofu and use full-fat coconut milk. The tofu taste + lighter texture made it feel like something (a teeny something) was missing. Definitely a recipe I’ll be working with, since it’s SO good and versatile!
Where’s the tofu? It has veggies and chickpeas. Yes use full fat coconut milk for creamier
That was my contribution, based on your comment to add baked tofu for variation. Except I didn’t bake it… Oops! It was still wonderful, and I loved how you did the sauce here. This is one I want to commit to memory.
good to know
Delicious! This was even better the next day, and we ate with your garlic whole wheat naan recipe. Thank you!
Yay
Hi what can I replace the tomatoes with? I can’t eat them. Will it be good if i omit or substitute the tomatoes. Thanks
Tamarind is one of the ingredients which come closest to replicating the taste/ texture of tomatoes for thijs dish. Just add a hint of it to tamarind pulp or paste
I’ve never made korma before but this was an easy recipe to follow.
I made some of my own changes – didn’t add sugar, reduced coconut milk by about half and substituted with broth, added in eggplant + doubled the green chillis (we like our food spicy!). Such a great recipe and has quite a bit of versatility – basically I can use whatever veggies I have in my fridge.
Will be a regular at our house!
thanks for popping in ♡ exactly – you got it
Love this recipe. The spices work beautifully together. Amazing flavours. My husband who isn’t vegan and not much of a curry fan, really enjoyed this.
Amazing – thank you so much