Nut-Free Vegetable Kurma

Nutriscore Rating: 73/100

Discover the vibrant flavors of Nut-Free Vegetable Kurma, a rich and creamy plant-based dish that's perfect for allergy-conscious cooking. This recipe combines tender vegetables like carrots, beans, peas, and potatoes in a luscious coconut milk gravy infused with aromatic spices such as cumin, cinnamon, fennel, and garam masala. Free from nuts yet brimming with authentic South Indian flavors, this dish caters to those seeking a hearty, allergy-friendly alternative to traditional kurmas. Ready in just 45 minutes, it’s ideal for weeknight dinners or comforting weekend meals. Serve it hot with chapati, naan, parathas, or fluffy steamed rice for a satisfying and wholesome feast.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 2 Green cardamom pods
• 1 Cinnamon stick
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 medium Tomato, finely chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 cups Mixed vegetables (carrot, beans, peas, cauliflower), chopped
• 1 medium Potato, peeled and diced
• 1 cup Thick coconut milk
• 1 cup Water
• 1 teaspoon Poppy seeds (optional)
• 1 teaspoon Fennel seeds
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt

📝 Instructions

11 steps

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.

2. Add the chopped onion and sauté until golden brown, about 5 minutes.

3. Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

4. Add the chopped tomato and cook until soft and mushy, about 3-4 minutes.

5. Mix in turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for 1 minute to enhance the flavors.

6. Add the diced potato and mixed vegetables. Stir well to coat the vegetables in the spice mixture.

7. Pour in the coconut milk and water. Stir gently and season with salt.

8. Cover the pan with a lid and allow the kurma to simmer on low-medium heat for 15-20 minutes, or until the vegetables are tender.

9. While the kurma simmers, grind fennel seeds and optional poppy seeds into a fine powder using a mortar and pestle or spice grinder.

10. Add the ground seed mixture to the kurma and stir to combine. Simmer for another 2-3 minutes.

11. Garnish with fresh cilantro and serve hot with flatbreads such as chapati, naan, or parathas, or with steamed rice.

Nutrition Facts

1 serving (1478.9g)

Calories		1363
% Daily Value*
Total Fat		90.3 g	116%
	Saturated Fat	74.4 g	372%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		2646 mg	115%
Total Carbohydrate		130.6 g	47%
	Dietary Fiber	35.2 g	126%
	Total Sugars	35.0 g
Protein		25.9 g	52%
Vitamin D		0.0 mcg	0%
Calcium		434 mg	33%
Iron		22.1 mg	123%
Potassium		3261 mg	69%

*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.

Source of Calories

Fat: 812 cal (56.5%%)

Protein: 103 cal (7.2%%)

Carbs: 522 cal (36.3%%)