Gluten-Free Vegetable Kurma
Experience the rich and creamy delight of Gluten-Free Vegetable Kurma, a wholesome South Indian-inspired dish brimming with aromatic spices and vibrant vegetables. This gluten-free recipe features a luscious coconut-cashew paste, paired with a medley of carrots, green beans, potatoes, and green peas, simmered to perfection in creamy coconut milk. With the infusion of warming spice blends like garam masala, turmeric, and chili powder, this dish achieves an irresistible depth of flavor while remaining light and nutritious. Ideal for those following a gluten-free lifestyle, this easy-to-make kurma is perfect when served alongside steamed rice or gluten-free flatbreads. Ready in just under an hour, it's a delightful way to bring authentic Indian flavors to your table.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 2 teaspoons Ginger-garlic paste
- 1 medium, finely chopped Tomato
- 1 medium, diced Carrot
- 10 pieces, chopped Green beans
- 1 medium, peeled and diced Potato
- 0.5 cup Green peas
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 1 cup Coconut milk
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
- 10 pieces, soaked for 15 minutes Cashews
- 1 teaspoon Fennel seeds
- 2 tablespoons Shredded coconut
- 1 piece, chopped Green chili
Instructions
In a blender, prepare a smooth paste by grinding together the cashews, fennel seeds, shredded coconut, and green chili with a few tablespoons of water. Set this aside.
Heat coconut oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté until it becomes translucent.
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell dissipates.
Add the chopped tomato and cook until it softens and blends with the onion mixture.
Add the diced carrot, green beans, potato, and green peas to the pan. Mix well.
Stir in the turmeric powder, coriander powder, red chili powder, garam masala, and salt. Cook for 2-3 minutes to coat the vegetables with the spices.
Pour in 1 cup of water, cover the pan, and let the vegetables simmer for 10-15 minutes or until they are tender.
Once the vegetables are cooked, add the prepared coconut-cashew paste to the pan and mix well.
Pour in the coconut milk and simmer for another 5 minutes, stirring occasionally.
Garnish the kurma with freshly chopped cilantro and serve hot with steamed rice or gluten-free flatbreads.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 47.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2180 mg | 46% | |
*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.
