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Homemade Vegetable Kurma Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/homemade-vegetable-kurma-recipe/