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A creamy and fragrant mixed vegetable curry from Kerala, made with a rich coconut and cashew paste. This mildly spiced white kurma is a classic accompaniment to appam, parotta, and idiyappam.
For 4 servings
Prepare and Cook Vegetables
Grind the Coconut Paste
Sauté Aromatics
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A creamy and fragrant mixed vegetable curry from Kerala, made with a rich coconut and cashew paste. This mildly spiced white kurma is a classic accompaniment to appam, parotta, and idiyappam.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 269.28 calories per serving with 5.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Combine and Simmer
Temper and Garnish
Add 1 cup of cubed paneer or boiled chickpeas along with the vegetables in the final simmering step.
Add 1 tsp of poppy seeds (khus khus) and 5-6 blanched almonds while grinding the coconut paste for a richer, thicker gravy.
Feel free to use other vegetables like cauliflower florets, sweet potatoes, or bell peppers. Adjust cooking times accordingly.
Increase the number of green chilies or add 1/4 tsp of black pepper powder along with the salt for a spicier kick.
The variety of vegetables like carrots, beans, and peas makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut and cashews are good sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can provide energy and support heart health when consumed in moderation.
This kurma is a powerhouse of essential nutrients. Carrots provide Vitamin A, potatoes offer potassium, and green peas contribute to your intake of Vitamin K and manganese.
Spices like ginger, garlic, and cloves used in the recipe are known for their natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
One serving of Malabar Vegetable Kurma (approximately 1 cup or 285g) contains around 280-320 calories, depending on the specific vegetables and amount of oil used.
Yes, it is a healthy dish. It's packed with fiber and vitamins from the mixed vegetables. The coconut and cashews provide healthy fats, and the spices offer various health benefits. It is naturally vegan and gluten-free.
Yes, you can. Grind the other paste ingredients (cashews, ginger, garlic, spices) with a little water. Sauté this paste, then add 1.5 cups of thin coconut milk to form the gravy. Finish with 1/2 cup of thick coconut milk at the end and heat gently without boiling.
The classic combination is potatoes, carrots, green beans, and peas. However, cauliflower, broccoli, sweet potato, and corn also work wonderfully in this recipe.
To make it thicker, you can increase the number of cashews in the paste or simmer the kurma for a few more minutes uncovered. To make it thinner, simply add a little warm water or vegetable stock until you reach your desired consistency.
Leftover kurma can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.