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

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 my first 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.