Vegan Masala Recipe
Veg Kurma
A South Indian vegan Indian recipe built around proper masalas, dependable technique and the warmth of family-style cooking. This is the kind of dish that deserves a regular place at the table because it brings real flavour and practical kitchen confidence together.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.
Cook the recipe
Method
- 1
Blend coconut, cashews, fennel seeds, cumin seeds, cloves, cardamoms, peppercorns, chillies, 4 garlic cloves, 1 inch ginger, grated and water into a smooth paste.
- 2
Heat 2 tbsp oil in a pot and sauté onion until soft and lightly golden.
- 3
Add curry leaves, 1 medium tomato, chopped, turmeric and chilli powder; cook until tomatoes soften.
- 4
Stir in the prepared kurma paste and cook until the mixture thickens and releases oil.
- 5
Mix in plant-based yoghurt if using.
- 6
Add chopped vegetables and sauté briefly.
- 7
Pour in water, season with 1 tsp salt and cook until vegetables are tender.
- 8
Simmer to reach a medium, creamy consistency.
- 9
Finish with 2 tbsp fresh coriander, chopped and serve hot.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp fennel seeds
- •1 tsp cumin seeds
- •3 cloves
- •4 garlic cloves
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •2 green chillies, finely chopped
- •1/2 tsp turmeric
- •1 tsp chilli powder
- •1 medium tomato, chopped
- •1 tin chickpeas, drained and rinsed
- •1 small cauliflower, cut into florets
- •1 large potato, cubed
- •1 cup green peas
- •1 tin beans, drained and rinsed
- •1 cup water
- •1 tsp salt
- •1/2 cup cashews, soaked
- •1/2 tsp peppercorns
- •1 cup desiccated or fresh coconut
- •1 tsp poppy seeds (optional)
- •3 green cardamoms
- •2 carrots, chopped
- •10 curry leaves
- •3 tbsp unsweetened plant yoghurt
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.
How to Temper Spices (Tadka)
Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.