Veggie Kurma — a comforting, one-pot coconut korma sauce simmered with cauliflower, potatoes, carrots and chickpeas. This vegan, gluten-free, soy-free and nut-free recipe is perfect for a simple weekday meal and also includes an Instant Pot option for fast cooking.
There are many regional varieties of korma and kurma across India, each with its own balance of spices and textures. This version is adapted from a coconut-based kurma. The sauce blends whole spices like fennel seeds with shredded coconut, tomato, onion, ginger and garlic into a smooth puree. That puree is then cooked down to develop a roasted, fragrant base before adding vegetables and simmering in water or coconut milk depending on how rich you want the finished curry.
This recipe is especially handy because it’s flexible: use seasonal vegetables you have on hand, add baked tofu for protein if you like, or keep it simple with cauliflower, potatoes, carrots and chickpeas. It works on the stovetop for maximum control while roasting the sauce, or in an Instant Pot when you want a quicker hands-off method.
More 1-Pot Meals
- 1 Pot Chickpea Sweet Potato Spinach Curry — GF, soy-free
- Veggie Spring Rolls in Fried Rice Form — 1 pot, GF option
- Kung Pao Lentils — GF
- Lentils & Veggies in Thai Peanut Sauce — GF, soy-free
- Aloo Palak Dal — Instant Pot potato and spinach lentil curry, GF, soy-free
- Sweet Potato Peanut Curry — GF, soy-free
- Jamaican Curry with Red Lentils & White Beans — GF, soy-free
I have a couple more korma variations in my drafts, including an Instant Pot tomato-free version. A vegan Navratan Korma appears in my first cookbook.
Tips for a flavorful korma sauce
- Toast the whole spices in oil until they release their aroma before adding the blended sauce — this develops depth and warmth.
- Cook the onion-tomato-coconut puree long enough to caramelize and concentrate the flavors. A well-roasted sauce transforms the dish.
- Spices deepen over time, so the korma often tastes even better the next day. If using this as meal prep, refrigerate and reheat gently.
- Check the age of your ground spices. Old spices lose potency; adjust quantities to taste. Use less garam masala if yours is particularly strong.
- Either fresh shredded coconut or dried coconut will work. Dried coconut may need a longer blend to reach a smooth texture.
Veggie Kurma — Easy Coconut Korma Sauce with Vegetables
By: Vegan Richa
Prep: 10 mins Cook: 30 mins Total: 40 mins
Servings: 3
Course: Main Course
Cuisine: Indian; Gluten-free; Soy-free; Vegan
A creamy, spiced coconut korma-style sauce with cauliflower, potato, carrots and chickpeas. One-pot, adaptable and full of flavor. 18 g protein per serving (approx.).
Ingredients
Sauce
- 1/4 medium onion
- 2 medium tomatoes
- 5 cloves garlic
- 1/2 inch ginger
- 1 green chile (or add cayenne to taste)
- 1/4 tsp fennel seeds
- 2 tbsp shredded coconut (fresh or dried)
- 1 tsp oil
- 2 bay leaves
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom and 1/4 tsp cinnamon
- 1 tsp coriander powder
- 1/2 tsp paprika
- A dash of black pepper and cayenne for additional heat (optional)
Veggies
- 1/2 small head cauliflower, chopped into florets
- 1 medium potato, cubed
- 1/2 to 1 cup other veggies such as carrots, zucchini or peppers
- 1 cup cooked chickpeas
- 1/4 cup peas
- 1 cup water or coconut milk (more if you want a richer curry)
- 1/2 to 3/4 tsp salt (adjust to taste)
- 1/4 tsp sugar or sweetener (optional)
Instructions
- Blend the onion, tomato, ginger, garlic, chile, fennel seeds and shredded coconut until smooth. Add a few tablespoons of water if needed. Blend for a minute, let the mixture rest for 5 minutes, then blend again to help the coconut and fennel break down fully.
- Heat oil in a skillet over medium heat. Add bay leaves and cook for a few seconds. Optionally, add other whole spices like cloves or a slightly crushed cardamom pod for variation. Stir in the ground spices briefly, then quickly add the blended mixture so the ground spices don’t burn. Add a dash of salt.
- Cook the sauce for 6–8 minutes, stirring occasionally, until the onion-tomato mixture thickens and develops a roasted, fragrant aroma.
- Add the cauliflower, potato, other vegetables and cooked chickpeas to the pan and mix well. Pour in water or coconut milk and add salt. Cover and simmer for 13–15 minutes, or until the vegetables reach your preferred tenderness.
- Stir in the peas and simmer a few more minutes. If you want a creamier texture, add more coconut milk or a splash of cashew cream. Taste and adjust seasoning, and add 1/4 tsp sweetener if desired.
- Garnish with roasted cashews (if not nut-free), fresh cilantro, a sprinkle of garam masala and sliced green chiles or a pinch of cayenne for heat. Serve hot with naan, roti or steamed rice.
Notes
Instant Pot option: Use sauté mode for steps 1 and 2 to roast the sauce. Add the vegetables, chickpeas and 3/4 cup of liquid, then close the lid and pressure cook on low/manual for 3 minutes. Quick release, stir in the peas and sauté briefly if needed.
I prefer the stovetop method for better control of the roasting process, which enhances the sauce flavor and helps the vegetables cook evenly. Spices deepen after sitting, so leftovers often taste even better the next day.
Nutrition information below is for one serving and should be used as an approximation.
Nutrition
Calories: 392 kcal, Carbohydrates: 64 g, Protein: 18 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 652 mg, Potassium: 1473 mg, Fiber: 18 g, Sugar: 14 g, Vitamin A: 1090 IU, Vitamin C: 73.8 mg, Calcium: 131 mg, Iron: 7.8 mg.
Veggie Kurma is a flexible, flavorful one-pot meal that highlights the creamy richness of coconut and the warming spice notes of traditional korma. It’s an excellent weeknight dinner and scales up easily for guests or batch cooking.