Vegetable Kurma Recipe
Learn how to make authentic South Indian vegetable Kurma at home with step-by-step instructions using simple ingredients. Veg Kurma is a simple South Indian coconut curry made with mixed vegetables, spices, and a creamy coconut paste.
Fresh coconut gives the best flavor, 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 and Substitutes
- Fresh coconut : I will add about half a cup of chopped fresh coconut for making the kurma paste. If fresh coconut is not available, you can substitute with 3 tablespoons of desiccated coconut soaked in warm water. The coconut paste thickens the curry and gives it the classic South Indian coconut-based kurma flavor.
- Fennel seeds : Add one teaspoon of fennel seeds for a sweet and aromatic flavor. If you do not have fennel, you can use a small pinch of star anise powder as an alternative.
- Carom seeds (ajwain) : Use half a teaspoon of carom seeds for a mild earthy flavor. If unavailable, you can skip them or replace with a small pinch of cumin seeds.
- Onion : Two medium-sized onions are ideal, finely chopped. If you prefer a milder taste, you can replace them with shallots for a sweeter flavor.
- Tomato : One medium ripe tomato adds tanginess to the curry base. If fresh tomatoes are not available, you can use two tablespoons of tomato puree.
- Ginger-garlic paste : One tablespoon of ginger-garlic paste enhances the flavor of the kurma. As a substitute, you can use freshly grated ginger and chopped garlic in equal amounts.
- Curry leaves : Ten to twelve fresh curry leaves give an authentic South Indian aroma. If fresh leaves are not available, you can use dried curry leaves or skip them, though the flavor will be less intense.
- Potato : Two medium potatoes chopped into cubes make the kurma filling. You can also use sweet potatoes for a different taste.
- Carrot : One medium carrot chopped finely adds sweetness and color. You can substitute with red or yellow bell pepper for variation.
- Green beans : Fresh green beans gives freshness to the dish. If not available, you can use peas or zucchini.
- Bay leaf : You can add one or two bay leaves while tempering. If you do not have bay leaves, you can replace with a small piece of mace for aroma.
- Cinnamon stick : One small stick of cinnamon is used for fragrance. If unavailable, use a pinch of ground cinnamon.
- Cloves : Two or three cloves add warmth to the kurma. As an alternative, you can use a small pinch of clove powder.
- Red chili powder : One teaspoon of red chili powder gives heat and color. You can replace with paprika for a milder version.
- Turmeric powder: It gives veg kurma its yellow color and a subtle earthy flavor after mixing.
- Coriander powder : One teaspoon of coriander powder enhances the curry flavor. If not available, freshly crushed coriander seeds can be used.
- Garam masala : Half a teaspoon of garam masala balances the spice mix. You can substitute with curry powder if garam masala is not handy.
- Oil : Use two tablespoons of vegetable oil for cooking. You can also use coconut oil or ghee for richer flavor.
- Fresh coriander leaves : Chopped coriander leaves are used for garnish. If not available, you can use fresh parsley.
- Salt : Add salt to taste. Rock salt or pink Himalayan salt can be used instead of regular table salt.
- Water : One to one and a half cups of water is used to adjust the consistency of the kurma. Vegetable stock can be used as a substitute for deeper flavor.
How to Make Veg Kurma
1. Heat oil in a heavy-bottomed pot on medium flame. Add 1–2 bay leaves, a 1-inch cinnamon stick, and 2–3 cloves. Let them crackle until aromatic to prepare tempering.
2. Add 2 finely chopped onions and sauté until it becomes soft. Toss in 10–12 fresh curry leaves, add 1 tablespoon ginger-garlic paste and sauté until the raw smell disappears. Then add 1 chopped tomato and cook until the mixture turns soft, thick, and blends into a flavorful base for the veg kurma curry.
3. Mix in 2 chopped potatoes, 1 carrot (diced), and ½ cup green beans. Sauté for a minute so the vegetables absorb the masala flavors.
4. In a blender, add ½ cup fresh coconut pieces, 1 teaspoon fennel seeds, and ½ teaspoon carom seeds. Pour in ¼ cup water and grind into a smooth coconut paste.
5. Next, add 1 teaspoon red chili powder, coriander powder, turmeric powder and ½ teaspoon garam masala to the half-cooked vegetables. Stir to coat evenly, then pour in 1 to 1.5 cups water with salt to taste. Cover with a lid and simmer on low flame, stirring occasionally until the veggies turn tender.
6. Once the vegetables are soft, mix in the ground coconut paste. Stir well and simmer for another 5 minutes on low heat and turn off the stove. Garnish the veg kurma with coriander leaves and serve this wholesome mixed vegetable Indian curry for lunch or dinner.
Serving Suggestions for Vegetable Kurma
This South Indian vegetable kurma pairs well with chapathi, naan, dosa, or steamed rice. Serve this flavorful kurma with jeera rice for a for a restaurant-style Indian meal at home.
You can also pair it with rich coconut chutney on the side to enhance the flavors. This combination makes for a delicious vegetarian meal. Add papad, salad, or pickle on the side to make the meal more complete.
Frequently asked questions
Veg kurma is healthy because it is packed with fiber-rich vegetables and uses a coconut base. You can make it lighter by reducing oil and serving it with whole wheat chapathi or brown rice.
Yes, you can make kurma without coconut by using cashew paste, almond paste, or yogurt for creaminess. Coconut milk can also be used instead of fresh coconut.
Kurma is a South Indian style curry made with coconut paste and spices, while korma is a North Indian curry prepared with yogurt, cream, or cashew paste. Both are rich and flavorful Indian dishes but differ in base ingredients.
Yes, veg kurma is naturally vegan and gluten-free when cooked with oil instead of ghee. It is a great plant-based curry option.
Recipe Card
Veg Kurma Recipe (Vegetable Kurma)
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
- Oil vegetable oil, coconut oil, or ghee
- 2 bay leaves
- 1 cinnamon stick
- 2 cloves
- 2 onions finely chopped
- 12 curry leaves
- 1 tbsp ginger-garlic paste
- 1 medium tomato chopped
- 2 medium potatoes cubed
- 1 medium carrot diced
- ½ cup green beans chopped
- ½ cup fresh coconut pieces or 3 tbsp desiccated coconut, soaked
- 1 tsp fennel seeds
- ½ tsp carom seeds ajwain
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 cups water or vegetable stock
- Salt
- 2 tbsp fresh coriander leaves chopped (for garnish)
Instructions
- Heat oil in a heavy-bottomed pot. Add bay leaves, a cinnamon stick, and cloves. Let them sizzle until it becomes slightly fragrant.
- 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 the mixture turns soft and blends well.
- Mix in potatoes, carrot, and green beans. Sauté for a minute so the vegetables absorb the masala.
- In a blender, grind fresh coconut, fennel seeds, and carom seeds with water into a smooth paste.
- Add red chili powder, coriander powder, and garam masala to the vegetables. Stir everything well. Pour in water and salt to taste. Mix and simmer on low heat until the vegetables turn tender.
- Stir in the prepared coconut paste. Simmer for a few minutes on low heat so the kurma becomes creamy and flavorful.
- Garnish veg kurma with chopped coriander leaves and serve hot with chapathi, poori, dosa, or steamed rice.
Notes
- You can use any combination of vegetables such as peas, cauliflower, bell peppers, or zucchini along with the usual potato, carrot, and beans.
- For a quicker version, you can cook the vegetables in a pressure cooker before adding the coconut paste.
- 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.
Enjoy Veg Kurma at home!
