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.
