Low Iodine Vegan Vegetable Kurma
Total time55 min
Prep time20 min
Cook time35 min
4.7(17)
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Learn more āIngredients
4 servings
For the kurma base
- Ā½ cup raw cashews
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup water
For the curry
- 2 tbsp neutral oil (such as avocado 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
- Ā½ tsp turmeric
- Ā½ tsp kashmiri chili powder or mild paprika
- 1 tsp salt, plus more to taste
- 1 medium carrot, peeled and cut into Ā¾-inch pieces
- 1 medium potato, peeled and cut into Ā¾-inch cubes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets, cut into bite-sized pieces
- Ā½ 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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