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Veggie Kurma - Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. Vegetable Korma #Vegan #Glutenfree #Soyfree #Nutfree #Recipe #veganricha
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5 from 31 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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Soy-free, Vegan
Keyword: coconut korma vegan, coconut vegetarian korma, korma curry, veg kurma, vegetable coconut korma
Servings: 3
Author: Vegan Richa

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
US Customary - Metric

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

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

Calories: 392kcal | Carbohydrates: 64g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Sodium: 652mg | Potassium: 1473mg | Fiber: 18g | Sugar: 14g | Vitamin A: 1090IU | Vitamin C: 73.8mg | Calcium: 131mg | Iron: 7.8mg