Keto Vegan Coconut Veg Korma
simmered vegetables in coconut cream sauce
- Time
- 40 min
- Serves
- 4
- Calories
- 240 kcal
- Protein
- 12 g
About this recipe
Korma is often painted as indulgent and heavy, full of nuts and cream—but a vegan version using coconut does the same luxurious work with cleaner ingredients and zero guilt. The key is not watering down the coconut cream; use full-fat, and don't substitute light versions. The vegetables here are chosen for their texture contrast: broccoli and cauliflower soften without disintegrating, green beans hold a slight bite, and red pepper adds sweetness and chew. All are low-carb champions. This is a forgiving dish. Unlike fragile curries that break or split, korma is naturally stable because the fat and cream marry beautifully. You can make it an hour ahead and reheat it gently without fear. Some cooks add a pinch of fenugreek powder or asafoetida for an earthy undertone, but both are optional—the mild korma spice blend is the star here. Fresh curry leaves are the non-negotiable finale; dried ones lose their brightness. If you can't find them, skip rather than substitute—they're worth ordering online. Leftovers keep 5 days and freeze well in portions. Serve with cauliflower rice to keep it firmly keto, or try it over thinly sliced zucchini for a noodle-like effect.
Ingredients
Method
- 1 Heat coconut oil in a pan, add sliced onion and cook until soft and translucent (3 minutes).
- 2 Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 3 Add korma spice and turmeric; toast for 30 seconds to bloom the spices.
- 4 Add all chopped vegetables (broccoli, cauliflower, green beans, bell pepper) and stir well to coat.
- 5 Pour in coconut cream and vegetable broth; bring to a simmer and cook uncovered for 15 minutes until vegetables are tender.
- 6 Finish with lemon juice and fresh curry leaves; adjust salt.
- 7 Serve warm with cauliflower rice or almond flour roti.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
