Dairy-Free Vegetable Kurma

Rich, creamy, and completely dairy-free, this Vegetable Kurma is a vibrant South Indian-inspired dish that's bursting with flavor! Made with a luscious coconut milk base and infused with warming spices like garam masala, cumin, and turmeric, this recipe delivers the perfect balance of heat and aromatic richness. Fresh seasonal vegetables, including carrots, potatoes, green beans, and peas, are simmered to tender perfection, while a silky cashew paste adds an extra layer of indulgence without any dairy. Finished with a garnish of fresh cilantro, this kurma pairs beautifully with steamed rice, soft flatbreads, or dosa, making it a versatile and wholesome meal for any occasion. Ready in under an hour, this one-pot recipe is ideal for weeknight dinners or impressing guests with its authentic, comforting flavors.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 medium Tomatoes, finely chopped
• 1 cup Carrots, diced
• 1 cup Potatoes, diced
• 1 cup Green beans, chopped
• 1 cup Frozen peas
• 1 cup Coconut milk
• 1 cup Water
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Ground turmeric
• 2 pieces Green chilies, slit lengthwise
• 0.25 cup Cashews, soaked and ground into a paste
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 1 teaspoon Salt

Directions

Step 1

Heat the coconut oil in a large skillet or deep pan over medium heat.

Step 2

Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.

Step 5

Mix in the coriander powder, cumin powder, ground turmeric, and garam masala. Cook the spices for 1-2 minutes to activate their flavors.

Step 6

Add the diced carrots, potatoes, green beans, and frozen peas. Stir well to coat the vegetables in the spice mixture.

Step 7

Pour in the coconut milk and water, then add the slit green chilies. Stir to combine.

Step 8

Simmer the kurma over medium-low heat for 15-20 minutes, or until the vegetables are tender.

Step 9

Stir in the cashew paste and season with salt. Let the kurma cook for another 5 minutes, allowing the sauce to thicken.

Step 10

Garnish with fresh cilantro and serve hot with steamed rice, flatbread, or dosa.

Nutrition Facts

Serving size	(1626.7g)

Amount per serving	% Daily Value*
Calories	1081.4

Total Fat 48.7g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2560.1mg	0%
Total Carbohydrate 146.7g	0%
Dietary Fiber 29.4g	0%
Total Sugars 54.2g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 334.3mg	0%
Iron 13.8mg	0%
Potassium 3451.3mg	0%

*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: 38.5%

Protein: 9.9%

Carbs: 51.6%