Vegan Vegetable Kurma

Nutriscore Rating: 72/100

Indulge in the rich and creamy flavors of Vegan Vegetable Kurma, a delightful plant-based curry bursting with vibrant vegetables and aromatic spices. This classic South Indian-inspired recipe features a luscious blend of coconut milk and cashew paste, which creates a velvety sauce infused with the heat of green chilies, fragrant curry leaves, and garam masala. Packed with nutrient-rich carrots, potatoes, beans, and peas, this hearty curry is both wholesome and satisfying. Cooked in under 45 minutes, it’s perfect for a quick weeknight dinner or an impressive addition to your vegan feast. Serve this versatile dish with steamed rice, roti, or naan, and garnish with fresh cilantro for a pop of color and flavor. Whether you’re vegan or simply love bold, comforting flavors, this Vegan Vegetable Kurma is a must-try meal!

Recipe Information

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

🥘 Ingredients

22 items

• 1 cup Coconut milk
• 2 tablespoons Cashews (soaked for 15 minutes)
• 2 pieces Green chilies
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 8 leaves Curry leaves
• 1 medium Onion (finely chopped)
• 1 teaspoon Ginger (grated)
• 3 cloves Garlic (minced)
• 1 medium Tomato (chopped)
• 1 medium Carrot (diced)
• 1 medium Potato (diced)
• 1 cup Green beans (chopped)
• 1 cup Green peas (frozen or fresh)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 cup Water
• 2 tablespoons Cilantro (chopped, for garnish)

📝 Instructions

13 steps

1. Soak 2 tablespoons of cashews in warm water for 15 minutes. Then blend them with 1 cup of coconut milk and 2 green chilies into a smooth paste. Set aside.

2. Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.

3. Add 1 teaspoon cumin seeds and 8 curry leaves. Sauté for 30 seconds until fragrant.

4. Add 1 medium finely chopped onion and sauté until golden brown, about 5 minutes.

5. Stir in 1 teaspoon grated ginger and 3 minced garlic cloves. Sauté for another minute.

6. Add 1 medium chopped tomato and cook until soft and mushy, about 4 minutes.

7. Add the diced carrot, potato, and green beans, along with 1 cup of green peas. Stir well.

8. Sprinkle 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 0.5 teaspoon garam masala. Mix to coat the vegetables evenly.

9. Pour in 1 cup of water, cover, and let the vegetables cook until tender, about 10-12 minutes.

10. Once the vegetables are cooked, stir in the blended coconut-cashew paste. Let the kurma simmer on low heat for 5 minutes.

11. Add 1 teaspoon of salt or adjust to taste. Mix well.

12. Garnish with chopped cilantro before serving.

13. Serve hot with steamed rice, roti, or naan.

Nutrition Facts

1 serving (329.2g)

Calories		211
% Daily Value*
Total Fat		9.5 g	12%
	Saturated Fat	6.3 g	31%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		521 mg	23%
Total Carbohydrate		28.6 g	10%
	Dietary Fiber	5.9 g	21%
	Total Sugars	11.2 g
Protein		5.6 g	11%
Vitamin D		0.0 mcg	0%
Calcium		71 mg	5%
Iron		2.6 mg	15%
Potassium		641 mg	14%

*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: 347 cal (38.7%%)

Protein: 89 cal (9.9%%)

Carbs: 460 cal (51.3%%)