Nut-Free Vegetable Kurma

Dive into the rich and aromatic world of South Indian cuisine with this Nut-Free Vegetable Kurma, a creamy and wholesome curry that's perfect for anyone with nut allergies. Infused with the bold flavors of cumin, cardamom, cinnamon, and a medley of ground spices, this recipe achieves its luscious texture from dairy-free coconut milk instead of traditional nuts. Featuring a vibrant mix of seasonal vegetables like carrots, beans, peas, and potatoes, this dish is both nutrient-packed and irresistibly flavorful. Ready in just 45 minutes, it's a family-friendly option that pairs beautifully with fluffy steamed rice or soft flatbreads like naan or chapati. Whether you're looking for a comforting weeknight dinner or a unique addition to your meal rotation, this nut-free kurma is sure to delight!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 2 Green cardamom pods
• 1 Cinnamon stick
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 1 medium Tomato, finely chopped
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2 cups Mixed vegetables (carrot, beans, peas, cauliflower), chopped
• 1 medium Potato, peeled and diced
• 1 cup Thick coconut milk
• 1 cup Water
• 1 teaspoon Poppy seeds (optional)
• 1 teaspoon Fennel seeds
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt

Directions

Step 1

Heat coconut oil in a large pan over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.

Step 2

Add the chopped onion and sauté until golden brown, about 5 minutes.

Step 3

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

Step 4

Add the chopped tomato and cook until soft and mushy, about 3-4 minutes.

Step 5

Mix in turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for 1 minute to enhance the flavors.

Step 6

Add the diced potato and mixed vegetables. Stir well to coat the vegetables in the spice mixture.

Step 7

Pour in the coconut milk and water. Stir gently and season with salt.

Step 8

Cover the pan with a lid and allow the kurma to simmer on low-medium heat for 15-20 minutes, or until the vegetables are tender.

Step 9

While the kurma simmers, grind fennel seeds and optional poppy seeds into a fine powder using a mortar and pestle or spice grinder.

Step 10

Add the ground seed mixture to the kurma and stir to combine. Simmer for another 2-3 minutes.

Step 11

Garnish with fresh cilantro and serve hot with flatbreads such as chapati, naan, or parathas, or with steamed rice.

Nutrition Facts

Serving size	1478.9 grams (1478.9g)

Amount per serving	% Daily Value*
Calories	1363

Total Fat 90.30g	116%
Saturated Fat 74.40g	372%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 2646mg	115%
Total Carbohydrate 130.60g	47%
Dietary Fiber 35.20g	126%
Total Sugars 35.00g
Protein 25.90g	52%

Vitamin D 0IU	0%
Calcium 434mg	33%
Iron 22mg	123%
Potassium 3261mg	69%

*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: 56.5%

Protein: 7.2%

Carbs: 36.3%