Vegan Vegetable Kurma
This fragrant, vegetable-packed curry is the kind of dish that makes a table go quiet in the best possible way. The sauce gets its remarkable creaminess from blended cashews and full-fat coconut milk — no dairy, no shortcuts, just a silky, rich base that clings beautifully to every piece of carrot, potato, cauliflower, and green bean. Whole spices like cumin seeds, cardamom, and a cinnamon stick bloom in hot oil first, building a depth of flavor that store-bought sauces simply can't replicate. The tomato-and-spice mixture is cooked down until jammy and the oil separates at the edges — that step alone is what separates a good curry from a great one. Everything simmers together low and slow until the vegetables are completely tender and the sauce has thickened to a luscious, spoon-coating consistency. A handful of bright green peas stirred in at the end adds a pop of color and freshness that ties the whole bowl together. Serves four, and honestly, everyone will be hoping for leftovers.
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Learn more →Ingredients
4 servings
For the kurma base
- ½ cup raw cashews
- 1 can (13.5 oz) full-fat coconut milk
- ½ 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
- ½ tsp turmeric
- ½ tsp kashmiri chili powder or mild paprika
- 1 tsp salt, plus more to taste
- 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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