Instant Pot Vegetable Kurma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightly spiced South Indian vegetable curry with a creamy coconut and cashew sauce. This comfort dish is mild and rich, best served with rice or bread for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 inch ginger (roughly chopped)
- 3 garlic cloves (peeled)
- 6 cashews
- 1 tablespoon dalia (split roasted chickpeas)
- 1 teaspoon poppy seeds
- 1 teaspoon fennel seeds
- ½ cup coconut frozen
- 1 to 2 green chilies
- ¼ cup water
- 4 tablespoons oil
- 5 cloves
- 2 green cardamom pods
- 1 Indian bay leaf
- 2 inch cinnamon
- 1 medium yellow onion (finely diced)
- ¼ teaspoon ground turmeric
- 2 tomatoes (diced)
- 1 potato (peeled and diced into 1/2 inch cubes)
- 1 cup cauliflower (cut into 1 inch florets)
- 2 cups frozen mixed vegetables
- 2 teaspoons kosher salt
- 1 cup water
- ¼ cup cilantro (chopped)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 964mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.