Vegan Vegetable Kurma

Dive into a symphony of flavors with this Vegan Vegetable Kurma, a luscious South Indian-inspired curry that’s both hearty and healthy. Made with a creamy coconut milk and cashew base, this vibrant dish combines tender vegetables like carrots, potatoes, green beans, and peas, all richly spiced with fragrant turmeric, coriander, and garam masala. A tempering of mustard seeds, cumin, and aromatic curry leaves enhances the authentic taste, while green chilies add a subtle kick. Ready in just 45 minutes, this one-pot vegan curry is perfect for a quick weeknight dinner or an impressive plant-based feast. Serve it with steamed basmati rice, roti, or naan for a complete and satisfying meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter.

Step 3

Add 1 teaspoon cumin seeds and 8 curry leaves. Sauté for 30 seconds until fragrant.

Step 4

Add 1 medium finely chopped onion and sauté until golden brown, about 5 minutes.

Step 5

Stir in 1 teaspoon grated ginger and 3 minced garlic cloves. Sauté for another minute.

Step 6

Add 1 medium chopped tomato and cook until soft and mushy, about 4 minutes.

Step 7

Add the diced carrot, potato, and green beans, along with 1 cup of green peas. Stir well.

Step 8

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.

Step 9

Pour in 1 cup of water, cover, and let the vegetables cook until tender, about 10-12 minutes.

Step 10

Once the vegetables are cooked, stir in the blended coconut-cashew paste. Let the kurma simmer on low heat for 5 minutes.

Step 11

Add 1 teaspoon of salt or adjust to taste. Mix well.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with steamed rice, roti, or naan.

Nutrition Facts

Serving size	(1398.4g)

Amount per serving	% Daily Value*
Calories	923.4

Total Fat 39.9g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2520.2mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 25.3g	0%
Total Sugars 46.6g
Protein 24.2g	0%

Vitamin D 0IU	0%
Calcium 315.2mg	0%
Iron 13.1mg	0%
Potassium 2893.2mg	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: 37.1%

Protein: 10.0%

Carbs: 52.9%