Vegetable Kurma Recipe

Learn how to make Veg Kurma at home with step-by-step instructions using simple ingredients. Vegetable Kurma, also known as Veg Kurma is a simple South Indian coconut curry made with mixed vegetables, spices, and a creamy coconut paste. This healthy vegetarian Indian recipe is perfect for lunch or dinner, pairing with chapathi, poori, rice. If you’re wondering how to prepare South Indian veg curry for a wholesome family meal, this kurma recipe is both nourishing and satisfying. Learn how to prepare this delicious mixed veg kurma for a tasty, satisfying one-pot South Indian coconut curry that’s vegan, gluten-free, and perfect for dinner.

Ingredients for Veg Kurma

• Oil – 2 tablespoons

• Bay leaves – 1 to 2

• Cinnamon stick – 1 inch

• Cloves – 2 to 3

• Onion – 2 medium, finely chopped

• Curry leaves – 10 to 12

• Ginger-garlic paste – 1 tablespoon (or 1 teaspoon grated ginger + 1 teaspoon chopped garlic)

• Tomato – 1 medium, finely chopped

• Potato – 2 small, chopped into small cubes

• Carrot – 1 medium, chopped

• Green beans – 8 to 10, chopped

• Fresh coconut – 1/2 cup, chopped or grated

• Fennel seeds – 1 teaspoon

• Carom seeds (Ajwain) – 1/2 teaspoon

• Red chili powder – 1 teaspoon

• Coriander powder – 1 teaspoon

• Garam masala – 1/2 teaspoon

• Salt – to taste

• Water – as required

• Fresh coriander leaves – for garnish

Vegetable Kurma Step-by-Step Cooking Instructions

Step 1: Temper the Whole Spices

• Take a heavy-bottomed pot and heat 2 tablespoons of oil on high flame to begin making this flavorful South Indian vegetable kurma.

• Add 1–2 bay leaves, a 1-inch cinnamon stick, and 2–3 cloves. Let them sizzle and release aroma. These whole spices are essential for the authentic flavor of veg kurma curry.

Step 2: Sauté the Base with Onion and Tomato

• Add 2 chopped onions slice and sauté for 2 minutes until they soften.

• Add 10–12 curry leaves and continue to sauté on high flame. This ingredient enhances the aroma of this restaurant-style kurma.

• Sauté the onions and curry leaves until they turn light brown and the spices are cooked well. This forms a tasty base for the mixed vegetable kurma.

• Add 1 tablespoon ginger-garlic paste (or use 1 teaspoon fresh grated ginger and 1 teaspoon chopped garlic as an alternative). Stir well to blend with the onion mixture.

• Sauté until the raw smell of ginger and garlic disappears.

• Add 1 chopped tomato to the sautéed onion base and cook on low flame for about 1 minute.

• Sauté the chopped onions and tomatoes together until they become soft and the mixture thickens and blends well. When this base is ready, it will help thicken the vegetable kurma gravy.

Step 3: Add Vegetables in the Kurma Gravy

• Add 2 chopped potatoes (cut into small cubes), 1 chopped carrot, and about 1/2 cup chopped green beans.

• Mix all the vegetables well for about 1 minute so they combine evenly, forming the base of a flavorful and nutritious mixed vegetable curry.

Step 4: Make Coconut Paste for Kurma

• To prepare the coconut paste for kurma, take 1/2 cup of fresh coconut, remove its kernel, cut it into small pieces, and add it to a grinder.

• Add 1 teaspoon fennel seeds and 1/2 teaspoon carom seeds (ajwain), along with 1/4 cup water. Grind into a smooth and thick coconut paste.

Step 5: Spice the Kurma and Simmer

• Once the vegetables are half-cooked, add 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix the ingredients well to coat the vegetables with spices.

• Let the vegetables cook in the spices for 2–3 minutes so they release their aroma, making a rich curry base.

• Add about 1 to 1.5 cups of water and salt to taste, then mix well combine and adjust consistency of kurma as desired.

• Cover the pot with a lid and cook on low flame for 10 minutes. Stir occasionally to prevent sticking of gravy and to allow the water to reduce slightly. This slow simmer builds the flavor of the veg kurma for chapathi or dosa.

Step 6: Add Coconut Paste

• After the vegetables are cooked through and become soft, add the prepared coconut paste and mix well and combine every ingredient to make a creamy, coconut-based kurma.

• Simmer the curry on low heat for another 5 minutes so that all the flavors are well absorbed.

Step 7: Garnish and Serve

• Creamy South Indian vegetable kurma with mixed vegetables and coconut gravy is fully cooked. Garnish with freshly chopped coriander leaves and serve hot with chapathi, poori, rice.

Serving Suggestions for Vegetable Kurma

Serve this flavorful vegetable kurma with jeera rice for a comforting Indian lunch or dinner. You can also pair it with South Indian coconut chutney on the side to enhance the flavors. This combination makes for a delicious and wholesome vegetarian meal.

Recipe Card

Veg Kurma Recipe (Vegetable Kurma)

Vegetable Kurma is a South Indian coconut-based curry made with mixed vegetables, spices, and a creamy coconut paste. This healthy and aromatic vegetable dish is perfect for pairing with chapathi, poori, or rice, making it an ideal choice for a wholesome lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Indian, South Indian

Servings 4 people

Calories 210 kcal

Equipment

• 1 Heavy-bottomed pot or deep pan
• 1 Grinder or blender (for coconut paste)
• 1 Chopping board
• 1 Knife
• 1 Spatula or cooking spoon
• 1 Ladle

Ingredients

  

• 2 tablespoons oil
• 2 bay leaves
• 1- inch cinnamon stick
• 3 cloves
• 2 medium onions finely chopped
• 10 curry leaves
• 1 tablespoon ginger-garlic paste or 1 tsp each of grated ginger and chopped garlic
• 1 medium tomato finely chopped
• 2 small potatoes chopped into small cubes
• 1 medium carrot chopped
• 8 green beans chopped
• 1/2 cup fresh coconut chopped or grated
• 1 teaspoon fennel seeds
• 1/2 teaspoon carom seeds ajwain
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt – to taste
• Water – as required
• Fresh coriander leaves – for garnish

Instructions

 

• Heat oil in a pot and add bay leaves, cinnamon stick, and cloves. Sauté to temper the whole spices until aromatic.
• Add chopped onions and sauté until soft.
• Add curry leaves and ginger-garlic paste. Cook until the raw smell disappears.
• Add chopped tomato and sauté until soft.
• Mix in potatoes, carrots, and green beans. Cook for a minute to combine flavors.
• Grind fresh coconut with fennel seeds and carom seeds using 1/4 cup water into a smooth paste.
• Add red chili powder, coriander powder, and garam masala to the vegetables. Mix well and cook for 2–3 minutes.
• Add 1 to 1.5 cups of water and salt. Cover and simmer the vegetable kurma for 10 minutes on low flame.
• Add the coconut paste to the curry and stir to combine. Simmer for another 5 minutes until creamy and well-blended.
• Garnish Veg Kurma with chopped coriander leaves.
• Serve hot with chapathi, poori, dosa, or rice.

Notes

• Pair this flavorful Vegetable Kurma with jeera rice, vada, poori, dosa, or idli.
• Serve with coconut chutney or pickle for a complete South Indian meal.

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Enjoy Veg Kurma at home!