Vegan Vegetable Kurma
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!
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Recipe Information
Ingredients
- 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
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.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
Add 1 teaspoon cumin seeds and 8 curry leaves. Sauté for 30 seconds until fragrant.
Add 1 medium finely chopped onion and sauté until golden brown, about 5 minutes.
Stir in 1 teaspoon grated ginger and 3 minced garlic cloves. Sauté for another minute.
Add 1 medium chopped tomato and cook until soft and mushy, about 4 minutes.
Add the diced carrot, potato, and green beans, along with 1 cup of green peas. Stir well.
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.
Pour in 1 cup of water, cover, and let the vegetables cook until tender, about 10-12 minutes.
Once the vegetables are cooked, stir in the blended coconut-cashew paste. Let the kurma simmer on low heat for 5 minutes.
Add 1 teaspoon of salt or adjust to taste. Mix well.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 46.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2893 mg | 62% | |
*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.
