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
- 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
- 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
- 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.
I’ve looked on the Internet at a number of sites offering recipes from the Indian subcontinent and incorporating cauliflower, chickpeas and potato. I’ve found lots of “curry” recipes from other countries, using them together, but none from India. I know your recipes are adapted from your heritage, to suit Western cooks. Am I correct in thinking that traditionally, cauliflower, chickpeas and potato would not usually be cooked together? Instead you would use the veg in one dish and the chickpeas in another? How do you feel about dumping legumes in a vegetable dish? I see you suggest it (or tofu) quite often.
I love Indian food and constantly visit your site, but probably like most of your fans, I find making 2 or more separate recipes is both time consuming and makes a lot of clearing up, but I wonder how much we lose by avoiding the effort.
You can add veggies and beans etc togethers in dishes like korma. All others are generally cooked separately. But you can add veggies to Dals and curries as well to reduce the dishes.
I made this recipe tonight and it was delicious! I did make a few changes. I used a can of Rotel for the tomatoes. But once you blend the paste together you can really play with this recipe. It’s the one part you want to do correctly. I used roasted eggplant and frozen broccoli, cauliflower and carrots, fresh string beans, potatoes (I dont think you need them though), and peas. I also added an extra half can of coconut milk. It’s amazing soaked up on naan! Can’t wait to taste it tomorrow after it sits.
This korma recipe is outstanding Richa! I made it early in the day so it would be just perfect for dinner. So glad I made a double batch! Thanks so much for all your hard work and generosity in sharing so many consistently fabulous recipes.
Vegan Richa Support
Very glad to hear you enjoy the recipe, Sue!
Such a great recipe. Loved it 😀
Vegan Richa Support
glad you enjoyed
This was delicious and I’m happy I’ve got lunch for the next couple days! Though… next time I might leave out the tofu and use full-fat coconut milk. The tofu taste + lighter texture made it feel like something (a teeny something) was missing. Definitely a recipe I’ll be working with, since it’s SO good and versatile!
Where’s the tofu? It has veggies and chickpeas. Yes use full fat coconut milk for creamier
That was my contribution, based on your comment to add baked tofu for variation. Except I didn’t bake it… Oops! It was still wonderful, and I loved how you did the sauce here. This is one I want to commit to memory.
Vegan Richa Support
good to know
Delicious! This was even better the next day, and we ate with your garlic whole wheat naan recipe. Thank you!
Hi what can I replace the tomatoes with? I can’t eat them. Will it be good if i omit or substitute the tomatoes. Thanks
Vegan Richa Support
Tamarind is one of the ingredients which come closest to replicating the taste/ texture of tomatoes for thijs dish. Just add a hint of it to tamarind pulp or paste
I’ve never made korma before but this was an easy recipe to follow.
I made some of my own changes – didn’t add sugar, reduced coconut milk by about half and substituted with broth, added in eggplant + doubled the green chillis (we like our food spicy!). Such a great recipe and has quite a bit of versatility – basically I can use whatever veggies I have in my fridge.
Will be a regular at our house!
Vegan Richa Support
thanks for popping in ♡ exactly – you got it
Love 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
Amazing – thank you so much
I 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
It’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.
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!
This 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!
I 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!
yes use canned
Do you think this would work with string beans instead of cauliflower? (I have a lot of string beans right now).
This 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.
I love your recipes! I made this and it was amazing! My daughter 2 years old also loves Indian food! 🙂 Thank you!
Amazing! 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! ❤️❤️
Made 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.
i am lazy about cutting as finely chopping takes time. The nutribullet is super quick to clean, just rinse twice and done.
I have just made this today and it was absolutely delicious! Thankyou.
Wonderful. 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.
awesome! so glad you loved it!
This is delicious, and more to the point, BOTH OF MY KIDS LOVED IT. Thank you so much for the wonderful family meal!
Just 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!
Made this recently and my grandsons and I really enjoyed it! The leftovers were just as tasty. Another keeper that I’ll be making again!
I 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!
thats awesome! so glad the recipes turn out so well!
We’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.
lol, 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.
This 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.
This 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!!
Awesome! 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.
After 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.
Made it for dinner. Was a breeze to put together. Served it over the cumin scented rice from your book! So good.
Lisa Viger is Planted365
This looks so delicious!