Homemade Vegetable Kurma Recipe

Introduction

Vegetable Kurma is a flavorful South Indian curry made with a rich coconut and cashew paste. Loaded with fresh vegetables and aromatic spices, it’s perfect served with rice, naan, or paratha for a satisfying meal.

Ingredients

• ½ cup shredded coconut (fresh or frozen)
• 2 teaspoons white poppy seeds (khus khus)
• 10 raw cashews
• 1 tablespoon roasted chana dal
• ¼ cup water (for paste)
• 2 tablespoons oil
• 1 bay leaf
• 3 cloves
• 4 whole green cardamom
• 1 inch cinnamon stick
• 1 strand mace
• 1 medium yellow onion, chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, pureed
• 2 teaspoons coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (or Kashmiri red chili powder for less heat)
• ¾ teaspoon salt (or to taste)
• 3 cups water (24 oz), divided
• ½ cup carrots, cut into ¼ inch cubes
• ½ cup green beans, chopped
• 1 cup cauliflower florets (small-sized)
• 1 cup potato, cut into ½ inch cubes
• ⅓ cup green peas (frozen works well)
• 1 tablespoon cilantro, chopped (for garnish)

Instructions

1. Step 1: In a blender, combine shredded coconut, poppy seeds, cashews, roasted chana dal, and ¼ cup water. Blend until smooth and set aside.
2. Step 2: Heat oil in a pan over medium heat. Add bay leaf, cloves, cardamom, cinnamon stick, and mace. Sauté until fragrant, about a few seconds.
3. Step 3: Add chopped onion and cook for 3 minutes until soft and translucent.
4. Step 4: Stir in ginger-garlic paste and cook for 1 minute to remove raw aroma.
5. Step 5: Add pureed tomatoes, cover, and cook for 5 minutes.
6. Step 6: Mix in coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook spices for 1 minute.
7. Step 7: Add carrots, green beans, cauliflower, potato, and peas. Stir and pour in 2 cups water. Cover and cook vegetables for 6 minutes.
8. Step 8: Remove lid, add the prepared coconut-cashew paste and 1 cup additional water. Stir well.
9. Step 9: Cover and cook for 3 to 4 more minutes until vegetables are tender. Adjust salt and spices to taste.
10. Step 10: Garnish with chopped cilantro and serve hot with paratha, naan, or rice.

Tips & Variations

• Roasting the chana dal before blending enhances its nutty flavor.
• Substitute cashews with almonds for a different nutty taste.
• Use Kashmiri red chili powder for vibrant color with mild heat.
• To ensure even cooking, cut vegetables into uniform sizes as described.

Storage

Store leftover kurma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Vegetable Kurma vegan?

Yes, this recipe is naturally vegan as it uses no dairy or animal products.

Can I prepare this recipe in an Instant Pot?

Absolutely. Use the sauté function for spices and onions, then pressure cook the vegetables with water for 3 minutes. Finally, stir in the coconut paste and simmer before serving.

Homemade Vegetable Kurma Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

Homemade Vegetable Kurma is a flavorful South Indian curry made with a blend of fresh vegetables cooked in a rich coconut, cashew, and poppy seed paste infused with aromatic whole spices. This comforting dish pairs beautifully with paratha, naan, or rice, offering a wholesome vegetarian meal full of vibrant spices and creamy texture.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Curry
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Paste

• ½ cup shredded coconut (fresh or frozen)
• 2 teaspoons white poppy seeds (khus khus)
• 10 raw cashews
• 1 tablespoon roasted chana dal
• ¼ cup water

For the Curry

• 2 tablespoons oil
• 1 bay leaf
• 3 cloves
• 4 whole green cardamom pods
• 1 inch cinnamon stick
• 1 strand mace
• 1 medium yellow onion, chopped
• 2 teaspoons ginger-garlic paste
• 2 medium tomatoes, pureed
• 2 teaspoons coriander powder
• ½ teaspoon garam masala
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (or Kashmiri red chili powder for less heat)
• ¾ teaspoon salt, or to taste
• 3 cups water (24 oz), divided
• ½ cup carrots, cut into ¼ inch cubes
• ½ cup green beans, chopped
• 1 cup cauliflower florets (small sized)
• 1 cup potatoes, cut into ½ inch cubes
• ⅓ cup green peas (frozen is fine)
• 1 tablespoon chopped cilantro, to garnish

Instructions

1. Prepare the paste: In a blender, combine ½ cup shredded coconut, 2 teaspoons poppy seeds, 10 cashews, and 1 tablespoon roasted chana dal. Add ¼ cup water and blend until you get a smooth paste. Set this aside for later use.
2. Heat the oil and spices: Heat 2 tablespoons oil in a pan over medium heat. Once hot, add 1 bay leaf, 3 cloves, 4 green cardamom pods, 1-inch cinnamon stick, and 1 strand of mace. Sauté for a few seconds until the spices release their aroma.
3. Sauté onions: Add 1 chopped yellow onion to the pan and cook for about 3 minutes until the onions turn soft and translucent.
4. Add ginger-garlic paste: Stir in 2 teaspoons ginger-garlic paste and cook for 1 minute until the raw smell dissipates.
5. Cook the tomato puree: Pour in the puree of 2 medium tomatoes. Cover and cook for around 5 minutes to break down the tomatoes fully.
6. Add powdered spices: Mix in 2 teaspoons coriander powder, ½ teaspoon garam masala, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and ¾ teaspoon salt. Cook for 1 minute to toast the spices.
7. Add vegetables and water: Add ½ cup carrots, ½ cup chopped green beans, 1 cup cauliflower florets, 1 cup cubed potatoes, and ⅓ cup green peas. Stir well, then add 2 cups water. Cover and cook for about 6 minutes until vegetables begin to soften.
8. Incorporate the paste and more water: Remove the lid, stir in the prepared coconut-cashew-poppy seed paste, and mix thoroughly. Add an additional 1 cup water to reach the desired consistency.
9. Simmer to finish: Cover again and cook for another 3 to 4 minutes or until all vegetables are tender. Taste and adjust salt or spices as needed.
10. Garnish and serve: Garnish with 1 tablespoon chopped cilantro. Serve the vegetable kurma hot with paratha, naan, or rice for a delicious meal.
11. Optional Instant Pot method: Chop vegetables into large pieces (over 1 inch). Press the sauté button on the Instant Pot and heat oil. Follow the stovetop steps up to adding powdered spices. Then add potatoes with 1 cup water, cover with glass lid, cook for 2-3 minutes. Next, add remaining vegetables with ½ to 1 cup more water. Cook on low pressure for 3 minutes, then quick release pressure. Turn sauté on, stir in the coconut-cashew paste, and simmer for 2-3 minutes. Adjust water as needed, garnish with cilantro, and serve.

Notes

• Roast the chana dal beforehand to enhance its flavor and texture in the paste.
• Cut vegetables uniformly, as specified, to ensure even cooking within the stated times.
• For less heat, use Kashmiri red chili powder instead of regular red chili powder.
• Frozen shredded coconut and peas are perfectly fine and convenient substitutes for fresh.
• You can adjust water quantity to achieve your preferred curry thickness.
• Pair this vegetable kurma with Indian breads like paratha or naan, or serve over steamed rice.
• The Instant Pot method is a great alternative for faster cooking without compromising flavor.

Keywords: Vegetable Kurma, Indian Curry, Coconut Cashew Curry, Vegetarian Curry, South Indian Recipe