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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 PotGF
- Kung Pao LentilsGF
- GFSoy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil CurryGF Soy-free
- Sweet Potato Peanut CurryGF Soy-free
- . 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 myfirst 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.
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5 from 30 votes
Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
Veggie Kurma - Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. 18 g Protein
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Gluten-free, Indian, Soy-free, Vegan
Keyword: coconut korma vegan, coconut vegetarian korma, korma curry, veg kurma, vegetable coconut korma
Servings: 3
Calories: 392kcal
Author: Vegan Richa
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
Instant Pot: This can be made in the instant pot pressure cooker. Follow Step 1 and 2 on saute mode, then add veggies, chickpeas and 3/4 cup liquid and close the lid. Pressure Cook on Manual low pressure for 3 mins. Quick release, add peas and saute if needed for a min.
I prefer it on the stove top for the control over the heat while roasting the sauce and the veggies getting cooked just right.
Nutrition is for 1 Serve
Nutrition
Nutrition Facts
Veggie Kurma - Easy Coconut Korma Sauce with Vegetables
Amount Per Serving
Calories 392Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 652mg28%
Potassium 1473mg42%
Carbohydrates 64g21%
Fiber 18g75%
Sugar 14g16%
Protein 18g36%
Vitamin A 1090IU22%
Vitamin C 73.8mg89%
Calcium 131mg13%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Erin Thompson
As always, with Vegan Richa recipes, this was tasty! I was looking for something to do with my cauliflower and I had all the ingredients for this. Even my kid said “that smells really good” and tried some. I added some squash. Will be making again.Reply
Vegan Richa Support
yay, thank you!
Reply
Scott
GOODNESS GRACIOUS this recipe is delicious!!! THANK YOU Richa for sharing this. I will be making this again for a long time 🧡🧡🧡.I added an additional can of coconut milk at the end to get to my liquid to solid ratio 🙂
Reply
Vegan Richa Support
yay! 🙂
Reply
Annie
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.
Reply
Richa
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.
Reply
Debbie
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.Reply
Sue
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.Reply
Vegan Richa Support
Very glad to hear you enjoy the recipe, Sue!
Reply
Esther Zhou
Such a great recipe. Loved it 😀Reply
Vegan Richa Support
glad you enjoyed
Reply
Jen
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!Reply
Richa
Where’s the tofu? It has veggies and chickpeas. Yes use full fat coconut milk for creamier
Reply
Jen
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.
Reply
Vegan Richa Support
good to know
Reply
D.
Delicious! This was even better the next day, and we ate with your garlic whole wheat naan recipe. Thank you!Reply
Richa
Yay
Reply
Vandana Desai
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
Reply
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
Reply
Mariyam
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!
Reply
Vegan Richa Support
thanks for popping in ♡ exactly – you got it
Reply
Raschelle
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.Reply
Vegan Richa Support
Amazing – thank you so much
Tessa
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
Tessa @brandtwerkReply
Richa
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.
Reply
Tessa
Thank 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!Reply
Jared
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!Reply
Richa
awesome
Reply
Laura
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!
Reply
Richa
yes use canned
Reply
Andrea
Do you think this would work with string beans instead of cauliflower? (I have a lot of string beans right now).Reply
Richa
yes!
Reply
Suzy Feigofsky
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.Reply
Richa
thanks!
Reply
Priscilla
I love your recipes! I made this and it was amazing! My daughter 2 years old also loves Indian food! 🙂 Thank you!Reply
Richa
awesome!
Reply
BunnicusRex
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! ❤️❤️Reply
Richa
Awesome!
Reply
Tamar
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.Reply
Richa
i am lazy about cutting as finely chopping takes time. The nutribullet is super quick to clean, just rinse twice and done.
Reply
Richard
I have just made this today and it was absolutely delicious! Thankyou.Reply
Richa
awesome!
Reply
Keren
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.Reply
Richa
awesome! so glad you loved it!
Reply
Jocelyn Flint
This is delicious, and more to the point, BOTH OF MY KIDS LOVED IT. Thank you so much for the wonderful family meal!Reply
Richa
yay!
Reply
Colby
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!Reply
Richa
awesome!
Reply
Barbara
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!Reply
Richa
awesome!
Reply
Kerry
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!Reply
Richa
thats awesome! so glad the recipes turn out so well!
Reply
Ellie
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.Reply
Richa
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.
Reply
Colleen
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.Reply
Richa
Awesome!
Reply
Mamatha
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!!Reply
Richa
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.
Reply
Justin
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.Reply
Richa
Awesome!!
Reply
Emily
Made it for dinner. Was a breeze to put together. Served it over the cumin scented rice from your book! So good.Reply
Richa
yay!
Reply
Lisa Viger is Planted365
This looks so delicious!Reply
Richa
thanks!
Reply
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