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Veg Kurma Recipe

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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine South Indian
Servings 4
Calories 240 kcal

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.
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