Low Sodium Vegan Vegetable Kurma

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the kurma base

½ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
See all
1 can (13.5 oz) full-fat coconut milk
½ cup water

For the curry

2 tbsp neutral oil (such as avocado oil or sunflower oil)
1 tsp cumin seeds
2 green cardamom pods, lightly crushed
1 cinnamon stick
1 medium yellow onion, finely diced
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
2 medium tomatoes, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp kashmiri chili powder or mild paprika
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium carrot, peeled and cut into ¾-inch pieces
1 medium potato, peeled and cut into ¾-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup cauliflower florets, cut into bite-sized pieces
½ cup frozen peas

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the cashews, coconut milk, and water in a blender and blend on high until completely smooth, about 1 minute. Set aside.
2
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the cumin seeds, cardamom pods, and cinnamon stick and cook, stirring, until the cumin seeds darken slightly and smell fragrant, about 30 seconds.

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