After a week of holidays in Spain I was already missing my kitchen, so to celebrate my come back I decided to go the Indian way. Kurma or Korma is a coconut based spicy sauce served with vegetables or meat in India, Bangladesh and Pakistan. There are many versions of the recipe but almost all of them include cardamom and fennel seeds. So, I took out my box of spices and started adding into the flavourful mix.

Kurma Cauliflower 03


Kurma Cauliflower 01


For the Kurma Masala:

– 1 teaspoon of fennel seeds

– 1 teaspoon of coriander seeds

– 1 teaspoon of mustard seeds

– 1 anise star

– 2 cloves

– 6 cloves of garlic

– 1 stick of cinnamon

– 2 teaspoons of turmeric

– 1 teaspoon of cumin

– 2 cardamom pods (only the seeds)

– 1 small  piece of ginger (like a garlic clove)

– 1/4 teaspoon of nutmeg powder

– 2 tablespoons of coconut milk

– 1 pinch of cayenne pepper

For the curry:

– 1 tablespoon of coconut oil

– 2 carrots chopped

– 1 sweet potato

– 2 cups of cauliflower

– 1 cup of peas fresh or frozen

– 2 tomatoes

– 1 red onion

– 1 cup of coconut milk

– 1 cup of water

– Himalayan salt

– Black pepper

First we start by doing the Kurma Massala that is going to be the base of the dish. Put all the ingredients in the food processor and process until it turns into a paste.

In the meantime, chop all the veggies and boil them in water with salt until they are tender.

Heat up the coconut oil in a pan. Add the onion and sauté until translucent. Add in the tomatoes and cook for 2 or 3 minutes until mushy. Add 1 cup of water and the Kurma Massala and let it cook for 5 minutes. Add the boiled veggies and the coconut milk. Season with salt and pepper and let it cook for a couple of minutes.

Serve with garlic naan and some basmati rice, sprinkle with some fresh chopped cilantro and enjoy the feast! ♡



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