Gluten-Free Vegetable Kurma

Experience the rich, aromatic flavors of this Gluten-Free Vegetable Kurma, a hearty and wholesome dish perfect for any occasion. This Indian-inspired recipe brings together a medley of fresh vegetables like carrots, green beans, potatoes, and peas, simmered in a luscious, dairy-free coconut milk base. The secret to its creamy texture and irresistible flavor lies in the homemade cashew-coconut paste blended with fennel seeds and green chili. Infused with warm spices like garam masala, cumin, and turmeric, this kurma offers a delightful balance of heat and sweetness. Naturally gluten-free and easy to prepare in just under an hour, this dish is best served with steamed rice or gluten-free flatbreads for a comforting, nutrient-packed meal that everyone will love. Perfectly spiced, vibrant, and satisfying, it’s a must-try for plant-based and gluten-free lifestyles alike!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 medium, finely chopped Onion
• 2 teaspoons Ginger-garlic paste
• 1 medium, finely chopped Tomato
• 1 medium, diced Carrot
• 10 pieces, chopped Green beans
• 1 medium, peeled and diced Potato
• 0.5 cup Green peas
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon (adjust to taste) Salt
• 1 cup Coconut milk
• 1 cup Water
• 2 tablespoons, chopped Fresh cilantro
• 10 pieces, soaked for 15 minutes Cashews
• 1 teaspoon Fennel seeds
• 2 tablespoons Shredded coconut
• 1 piece, chopped Green chili

Directions

Step 1

In a blender, prepare a smooth paste by grinding together the cashews, fennel seeds, shredded coconut, and green chili with a few tablespoons of water. Set this aside.

Step 2

Heat coconut oil in a large skillet or pan over medium heat. Add the cumin seeds and let them splutter.

Step 3

Add the finely chopped onion and sauté until it becomes translucent.

Step 4

Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell dissipates.

Step 5

Add the chopped tomato and cook until it softens and blends with the onion mixture.

Step 6

Add the diced carrot, green beans, potato, and green peas to the pan. Mix well.

Step 7

Stir in the turmeric powder, coriander powder, red chili powder, garam masala, and salt. Cook for 2-3 minutes to coat the vegetables with the spices.

Step 8

Pour in 1 cup of water, cover the pan, and let the vegetables simmer for 10-15 minutes or until they are tender.

Step 9

Once the vegetables are cooked, add the prepared coconut-cashew paste to the pan and mix well.

Step 10

Pour in the coconut milk and simmer for another 5 minutes, stirring occasionally.

Step 11

Garnish the kurma with freshly chopped cilantro and serve hot with steamed rice or gluten-free flatbreads.

Nutrition Facts

Serving size	1193.4 grams (1193.4g)

Amount per serving	% Daily Value*
Calories	961

Total Fat 51.60g	66%
Saturated Fat 32.50g	163%
Polyunsaturated Fat 3.80g
Cholesterol 5mg	2%
Sodium 3971mg	173%
Total Carbohydrate 117.40g	43%
Dietary Fiber 20.20g	72%
Total Sugars 47.20g
Protein 17.30g	35%

Vitamin D 0IU	0%
Calcium 262mg	20%
Iron 11mg	62%
Potassium 2180mg	46%

*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: 46.3%

Protein: 6.9%

Carbs: 46.8%