Edamame and Mixed Vegetable Kurma

There are so many different kinds of Kurma I make, but this edamame kurma is by far my new favorite of them all ! The buttery edamame beans add a delicious meaty texture to the dish, while the caramelized onions add so much depth and character. The coconut is an added bonus which makes the dish a comfort food ! This would be a delicious add to your Plant Based Whole30!

Most of the kurma recipes you’ll find on the internet are made with nut paste and have that royal touch to them, which is a recipe for another day. I like this rustic bowl of kurma for everyday meals, which both nourish and sooth your body and soul. If you are not a fan of coconut or don’t have it on hand, you can always replace it with nuts like cashews or almonds. But it will taste totally different and have a different texture. So I would strongly encourage you to use coconut in this dish, you can use fresh, frozen, desiccated, or half a cup of thick coconut milk. They all work great ! The next best choice would be ground paste of almond meal.

Ingredients

Main ingredients

• 2 cups frozen edamame beans
• 1 medium potato diced
• 1 onion sliced lengthwise
• 1 large tomato diced
• 1.5 Tbsp ginger garlic paste
• 1 large carrot diced
• 1 cup diced green beans
• 1.5 tsp salt
• 1/2 lemon juiced
• 1 tbsp chopped cilantro for garnishing
• 2 tbsp Oil

For grinding

Grind it into a fine paste with a little water 

• 3/4 cup coconut chunks ( or 1/2 cup dessicated coconut )( or 1/2 cup of thick coconut milk )
• 1/2 tbsp fennel seeds

Spices

• 1 – 2 tsp red chilli powder (adjust as per heat tolerance)
• 1 tsp turmeric powder
• 2 small bay leaves
• 1 small piece cinnamon
• 1/2 tbsp fennel seeds
• 4-5 cloves
• 3-4 green cardamom pods 

Recipe

Set the Instant pot on sauté mode. Add the oil and once the oil heats up. Add the bay leaves, cinnamon, cardamom, fennel, and cloves. Add the onions right away and sauté till they turn slightly brown. The caramelization adds an amazing flavor to he whole dish. Thereafter, add the ginger garlic paste. Stir in the tomatoes and sauté for a minute. Now add all your vegetables – carrot, beans, potatoes and edamame beans.

Add the turmeric, the red chili powder and salt and give it all a good mix. Pour in 2 cups of water followed by the ground coconut on top. Don’t stir this! Close the lid and set the Instant pot on pressure cook and set the timer for 7 minutes. Open once all the pressure is released. Garnish with chopped cilantro and the juice of half the lemon.

The delicious kurma can be had with a steaming bowl of sauteed cumin cauli rice for Plant Based whole30 or a bowl of rice for a gluten free option.

Notes

• When cooking in the instant pot, don’t stir after adding the coconut as that can cause burning at the bottom.  
• I have used the instant pot to make this dish as it’s quick . But you can make the same on the stove top following the same process. If making on stove top add the coconut paste towards the end, after vegetables are all cooked, stir it and let it cook for a couple of minutes after it starts boiling and then switch off the stove.
  

Check out other Kurma recipes on the blog

Chicken Kurma – https://masalapaleo.com/chicken-kurma-korma/

Edamame and Mixed vegetable Kurma

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings 0

Equipment

• Instant Pot

Ingredients

  

Main Ingredients

• 2 cups frozen edamame beans
• 1 medium potato diced
• 1 onion sliced lengthwise
• 1 large tomato diced
• 1.5 Tbsp ginger garlic paste
• 1 large carrot diced
• 1 cup diced green beans
• 1.5 tsp salt
• 1/2 lemon juiced
• 1 tbsp chopped cilantro for garnishing
• 2 tbsp Oil

For Grinding

• Grind it into a fine paste with a little water
• 3/4 cup coconut chunks or 1/2 cup desiccated coconut
• 1/2 Tbsp fennel seeds

Spices

• 1 – 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 small bay leaves
• 1 small piece cinnamon
• 1/2 tbsp fennel seeds
• 4-5 cloves
• 3-4 green cardamom pods

Instructions

 

• Set the Instant pot on sauté mode.
• Add the oil and once the oil heats up, throw in the bay leaves, cinnamon, cardamom, fennel, and cloves.
• Add the onions right away and sauté till they turn slightly brown. The caramelization adds an amazing flavor to the whole dish. Thereafter, add the ginger garlic paste and saute for a couple of minutes.
• Stir in the tomatoes and sauté for a minute.
• Now add all your vegetables – carrot, beans, potatoes and edamame beans.
• Add the turmeric, the red chili powder and salt and give it all a good mix.
• Pour in 2 cups of water followed by the ground coconut on top. Don’t stir this.
• Close the lid and set the Instant pot on pressure cook and set the timer for 7 minutes. Open once all the pressure is released.
• Garnish with chopped cilantro and the juice of half the lemon.
• The delicious kurma can be had with a steaming bowl of sauteed cumin cauli rice for Plant Based whole30 or a bowl of rice for a gluten free option.

Tried this recipe?Let us know how it was!