Veggie Kurma – Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. Instant Pot option
There are varieties of Korma just like there are of Dals. And they are all Delicious!
This Korma Sauce is adapted from a coconut based kurma. Kurma is a similar dish like korma but made with slightly different ingredients depending on the regions and recipes in Southern India. This sauce has whole spices such as fennel seeds, some shredded coconut, tomato, onion, ginger, garlic all blended to a smooth puree. The puree is cooked to roast the mixture, then veggies mixed in and simmered with some coconut milk for creamier or simmered with water for everyday korma/kurma. Add veggies, baked tofu or other additions in this sauce for variation.
1 Pot, Easy, Delicious Weekday Korma.
More 1 Pot Meals
- 1 Pot Chickpea Sweet Potato Spinach Curry GF Soy-free
- Veggie Spring Rolls in Fried Rice Form. 1 Pot GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF Soy-free
- Sweet Potato Peanut Curry GF Soy-free
- Jamaican Curry with Red Lentils & White Beans. GF Soyfree
I have 2 more Kormas in my drafts! An Instant pot no tomato version coming soon too. Vegan version of Navratan Korma can be found in my first book.
Tips for a flavorful Korma Sauce:
- Toast the whole spices really well in oil. Cook and caramelize the onion tomato puree for max flavor
- Spices often take some time to fully enrich the dish, so most indian sauces and curries are tastier the next day/meal.
- Old spices lose flavor significantly. Adjust by adding more of the spices when you taste to adjust. My garam masala is pretty potent, so I generally use less.
- You can use fresh or dried coconut in this recipe. Depending on the coconut, it will take longer to blend. Blend longer if using dried thick coconut, and longer for smoother sauce.
Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
Ingredients
Sauce:
- 1/4 (0.25 ) medium onion
- 2 medium tomatoes
- 5 cloves of garlic
- 1/2 inch (0.5 inch) ginger
- 1 green chile or add cayenne with the ground spices to taste
- 1/4 tsp (0.25 tsp) fennel seeds
- 2 tbsp shredded coconut
- 1 tsp oil
- 2 bay leaves
- 1/2 tsp (0.5 tsp) turmeric
- 1/2 tsp (0.5 tsp) garam masala
- 1/4 tsp (0.25 tsp) each ground cardamom , cinnamon
- 1 tsp coriander powder
- 1/2 tsp (0.5 tsp) paprika
- a dash of black pepper and cayenne for additional heat
Veggies:
- 1/2 (0.5 ) head small Cauliflower chopped into florets
- 1 medium potato cubed
- 1/2 to 1 cup (120 g) veggies such as carrots zucchini, peppers
- 1 cup (164 g) cooked chickpeas
- 1/4 cup (36.25 g) peas
- 1 cup (226 ml) water or coconut milk
- 1/2 to 3/4 tsp salt
- 1/4 tsp (0.25 tsp) sugar or sweetener optional
Instructions
- Blend onion, tomato, ginger, garlic, chile, fennel seeds and coconut until smooth. Add a few tbsp of water if needed. Blend for a minute, then let sit for 5 mins, then blend again. This will help the coconut and fennel seeds to break down and blend.
- Add oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. (you can add other whole spices such as 2 cloves or 1 slightly opened cardamom pod here for variation). Add the ground spices and mix in. Quickly add the blended mixture(so the ground spices dont burn) and mix in. Add a dash of salt, Cook for 6 to 8 minutes, stirring occasionally so the onion gets well roasted.
- When the onion tomato mixture is thick and starts to get fragrant(spice and roasted smell), add the veggies and chickpeas and mix in. Add water or coconut milk and salt and cover and cook for 13 to 15 minutes or until the veggies are cooked to preference. Taste and adjust salt and flavor.
- Add in the peas. Add more coconut milk/cream if needed or some cashew cream for creamier. Simmer for a few minutes. Add 1/4 tsp sweetener if needed and mix in. Garnish with roasted cashews, cilantro, garam masala and sliced green chilies or cayenne for heat. Serve hot with Naan, roti flatbread or rice.
Notes
Nutrition
Lisa Viger is Planted365 says
August 5, 2018 at 2:01 pmThis looks so delicious!
Richa says
August 7, 2018 at 9:47 amthanks!
Emily says
August 7, 2018 at 9:42 amMade it for dinner. Was a breeze to put together. Served it over the cumin scented rice from your book! So good.
Richa says
August 7, 2018 at 9:47 amyay!
Justin says
August 10, 2018 at 8:54 amAfter following your Recipes on INsta for awhile now… I finally made one. IT WAS AMAZING it came out so good. I made some tweaks, didn’t use any oil and I used a sweet potato instead. I did use 2x the cardamom too because I love it and a lot more red hot chili peppers.
IT WAS SO good.
Richa says
August 10, 2018 at 10:15 amAwesome!!
Mamatha says
August 12, 2018 at 8:22 amThis was great! I added more vegetables including mushrooms and used the whole can of coconut milk. It took somewhat longer for the veggies to cook, 20 to 30 minutes on the stovetop. Thanks!!
Richa says
August 12, 2018 at 10:49 amAwesome! Yes more volume needs longer time as the heat distributes. Also depends on the pan and overall depth of the food in the pan etc. Cook until the veggies are cooked to preference.
Colleen says
August 13, 2018 at 8:20 amThis is really delicious! Right up there with your Butter Chicken sauce. I brought it to work with me for lunch again, oh, and it freezes well also.
Richa says
August 13, 2018 at 10:04 amAwesome!
Ellie says
August 19, 2018 at 2:04 amWe’ve made this many times and it is awesome! We triple the spices – maybe it’s the spices we get here in Australia, but recommended recipe amounts are often not flavourful enough. Or maybe it’s just us. Thank you for all your amazing recipes, your site is our recipe go-to and we are going to buy your latest book too.
Richa says
August 19, 2018 at 10:44 amlol, i would think its the spices 🙂 or maybe that you are expecting a larger flavor payoff like in restaurants. Restaurant indian food uses a lot more amount of the spices (and oil/butter/fat that enhances the spice flavor even more). Everyday Indian food is light on spices and fat with a more complex flavor that also uses the veggie flavor to balance. So could be that. This kurma is more everyday food. the process and spices are a base you can build on as you like. Use more of the same spices to build up the flavor. Add some more cream or a spoon of vegan butter to help bring them out more. Also the spices do often get muh stronger the next day.
Kerry says
August 19, 2018 at 5:58 pmI just sat down to eat this and it is the most amazing thing! Also made your naan recipe with it as well. I have made a number of your recipes and they never disappoint!
Richa says
August 19, 2018 at 9:40 pmthats awesome! so glad the recipes turn out so well!
Barbara says
September 23, 2018 at 7:43 amMade this recently and my grandsons and I really enjoyed it! The leftovers were just as tasty. Another keeper that I’ll be making again!
Richa says
September 23, 2018 at 11:58 amawesome!
Colby says
October 15, 2018 at 3:50 pmJust wanted to say that since I’ve tried this I’ve been making it over and over. I change the type of veg every time to see what I like with it the most, but its always delicious!
Richa says
October 15, 2018 at 4:34 pmawesome!
Jocelyn Flint says
October 30, 2018 at 4:40 pmThis is delicious, and more to the point, BOTH OF MY KIDS LOVED IT. Thank you so much for the wonderful family meal!
Richa says
October 30, 2018 at 6:59 pmyay!
Keren says
January 16, 2019 at 2:11 amWonderful. Such humble ingredients and so much taste. I didn’t have cauliflower so just used more potatoes and peas and added a few small peppers. Used your quick garam masala recipe and had all the other spices already at home (I adore fennel seeds, so good to see them used in such a recipe). So delicious and nourishing. And perfect for a cold winter night, with ginger and warm spices, cooked tomatoes, and chickpeas. Will be making this again and again. Well done, Richa, thanks for this fantastic recipe.
Richa says
January 16, 2019 at 9:55 amawesome! so glad you loved it!
Richard says
January 22, 2019 at 11:10 amI have just made this today and it was absolutely delicious! Thankyou.
Richa says
January 22, 2019 at 12:02 pmawesome!
Tamar says
March 3, 2019 at 11:13 amMade this tonight, it came out great! I didn’t blend the first ingredients but cut them finely (didn’t feel like cleaning the blender but the cutting probably took just as much time, come to think of it :))
Anyway, perfectly spiced and flavored dish.
Richa says
March 3, 2019 at 1:03 pmi am lazy about cutting as finely chopping takes time. The nutribullet is super quick to clean, just rinse twice and done.
BunnicusRex says
March 28, 2019 at 8:51 pmAmazing! Followed the recipe almost exactly, except didn’t have any more onions so used shallots for flavor & extra cauliflower for volume. SOOO tasty, and a first-attempt success for 2 randos with no experience with Indian cooking.
Thanks so much for making these amazing dishes so accessible! ❤️❤️
Richa says
March 28, 2019 at 10:38 pmAwesome!
Priscilla says
April 20, 2019 at 1:13 pmI love your recipes! I made this and it was amazing! My daughter 2 years old also loves Indian food! 🙂 Thank you!
Richa says
April 20, 2019 at 3:27 pmawesome!
Suzy Feigofsky says
July 2, 2019 at 6:26 pmThis was divine. The flavor profile is spot on, and it leaves your palate craving more. The spices are fresh, the umami is perfection.
For a vegan dish, it is satisfying and rich.
Richa says
July 2, 2019 at 8:02 pmthanks!
Andrea says
December 6, 2019 at 10:17 amDo you think this would work with string beans instead of cauliflower? (I have a lot of string beans right now).
Richa says
December 6, 2019 at 10:41 amyes!
Laura says
December 28, 2019 at 7:44 amI tried this last month for the first time and served to friends. It was so delicious and perfect for a nutritious, make-ahead meal. One question: since tomatoes are pretty pitiful during our New York winters, I’m wondering whether canned tomatoes would be an adequate substitute?
Thanks for the inspiring recipes!
Richa says
December 28, 2019 at 11:47 amyes use canned
Jared says
January 22, 2020 at 9:48 pmThis was one of the most delicious things I’ve eaten in a long time! It smelled delicious from the beginning and tasted even better! I’d give it more stars if I could!
Richa says
January 22, 2020 at 10:49 pmawesome
Tessa says
June 14, 2020 at 8:14 amI lovvvvve your recipes, my (your) cookbook is really sticky and filled with notes and stickers. Even my non vegan husband loves my (your) dals and flatbread. So thanks💥. Little question:finally I decided to get myself a nutribullet, and now I find out there’s 3 or more types of it😑. For grinding spices and chutneys and other stuff in your book, which one will do? (I have a very strong blender for bigger amounts of batter and milks).
Hope you can help me out.
Bye from bigg fan from the Netherlands
Tessa @brandtwerk
Richa says
June 14, 2020 at 5:03 pmIt’s just the bottom blades that are different. The 2 blade is grinder, so use it when the recipe mentions to grind the spices. 4 blade is blender so it’s used everywhere where it mentions blend.
Tessa says
June 15, 2020 at 3:19 amThank you!!!
I ordered a 900 wat’t, between 600 en 1200, not the “weakest” not the strongest, (that’s what I meant by all the choices), with an extra 2 blade knife for the dry spices. Thanks, bye!
Raschelle says
August 27, 2020 at 4:27 amLove this recipe. The spices work beautifully together. Amazing flavours. My husband who isn’t vegan and not much of a curry fan, really enjoyed this.
Vegan Richa Support says
August 28, 2020 at 12:16 pmAmazing – thank you so much