Dairy-Free Vegetable Kurma
Indulge in the comforting flavors of Dairy-Free Vegetable Kurma, a creamy, aromatic curry bursting with vibrant vegetables and warm spices. This plant-based recipe replaces traditional dairy with rich coconut milk and cashew paste, creating a luscious texture that's both satisfying and allergy-friendly. Aromatics like garlic, ginger, and garam masala pair beautifully with hearty potatoes, carrots, green beans, and peas, while a splash of golden turmeric adds an inviting hue. Simmered to perfection, this one-pot dish is ideal for a wholesome weeknight dinner or a crowd-pleaser for special occasions. Serve it alongside soft flatbreads, steamed rice, or dosa for a complete meal that's packed with flavor and nutrition. Perfect for those seeking delicious vegan or dairy-free recipes, this Vegetable Kurma guarantees a delightful culinary experience for all.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 1 cup Carrots, diced
- 1 cup Potatoes, diced
- 1 cup Green beans, chopped
- 1 cup Frozen peas
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 2 pieces Green chilies, slit lengthwise
- 0.25 cup Cashews, soaked and ground into a paste
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
Instructions
Heat the coconut oil in a large skillet or deep pan over medium heat.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Mix in the coriander powder, cumin powder, ground turmeric, and garam masala. Cook the spices for 1-2 minutes to activate their flavors.
Add the diced carrots, potatoes, green beans, and frozen peas. Stir well to coat the vegetables in the spice mixture.
Pour in the coconut milk and water, then add the slit green chilies. Stir to combine.
Simmer the kurma over medium-low heat for 15-20 minutes, or until the vegetables are tender.
Stir in the cashew paste and season with salt. Let the kurma cook for another 5 minutes, allowing the sauce to thicken.
Garnish with fresh cilantro and serve hot with steamed rice, flatbread, or dosa.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 54.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3451 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
