Veg Kurma Recipe
Veg Kurma is a classic South Indian curry made with a mix of vegetables cooked in a creamy coconut-based gravy. Ready in 30 minutes, it’s perfect for a hearty and flavorful meal.
Equipment
- Blender or food processor
- Large skillet or wok
- Spatula
Ingredients
For the Coconut Paste:
- 1/4 cup grated coconut
- 8-10 cashews
- 1/2 teaspoon fennel seeds
- 1/4 cup water
For the Veg Kurma:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 10-12 curry leaves
- 1 onion (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 green chilies (slit)
- 1 carrot (chopped)
- 1 potato (chopped)
- 1/2 cup green beans (chopped)
- 1/4 cup green peas
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Prepare the Coconut Paste:
- In a blender, combine grated coconut, cashews, fennel seeds, and water.
- Grind to a smooth paste and set aside.
Prepare the Tempering and Vegetables:
- Heat oil in a large skillet over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves, chopped onion, ginger-garlic paste, and green chilies. Sauté until the onions turn golden brown.
Cook the Vegetables:
- Add chopped carrots, potatoes, green beans, and peas.
- Add turmeric powder, coriander powder, and salt. Mix well.
- Cook for 7-8 minutes until the vegetables are tender.
Add Coconut Paste and Simmer:
- Add the prepared coconut paste and mix well.
- Add 1/2 cup of water and let it simmer for 5 minutes.
- Add garam masala and cook for another 2-3 minutes until the curry thickens.
Serve:
- Garnish with fresh cilantro leaves and serve hot with roti, naan, or steamed rice.
Notes
- Variation: You can add vegetables like cauliflower, bell peppers, or baby corn for added variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Drizzle a little ghee over the Veg Kurma before serving for extra richness.
