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.
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.