Malabar Vegetable Kurma

1. 1
   prep

   Prep the vegetables.

   1.Wash and dice 1 medium carrot into small cubes.

   2.Cut 100g green beans into 1-inch pieces.

   3.Peel and cube 1 medium potato.

   4.Cut 100g cauliflower into medium florets.
2. 2
   boil · ~5 min

   Parboil the vegetables.

   1.Bring a pot of water to a rolling boil.

   2.Add diced carrot, green beans, potato, cauliflower, and 0.5 cup green peas.

   3.Boil for 5 minutes until just tender but still firm.

   4.Drain the vegetables and set aside.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Heat 2 tbsp coconut oil in a deep pan over medium heat.

   2.Add 1 tsp fennel seeds and let sizzle for 10 seconds.

   3.Add 2-inch cinnamon stick, 3 green cardamom pods, 4 cloves, and 1 star anise.

   4.Fry until fragrant, about 30 seconds.
4. 4
   saute · ~12 min

   Sauté the aromatics.

   1.Add 2 thinly sliced onions and sauté until golden brown, about 7-8 minutes.

   2.Add 3 slit green chilies and 8 curry leaves, stir briefly.

   3.Add 2 tbsp ginger garlic paste and cook until the raw smell disappears, about 1 minute.

   4.Add 2 finely chopped tomatoes and cook until soft and mushy, about 4-5 minutes.
5. 5
   saute · ~1 min

   Cook the spice powders.

   1.Lower the heat to prevent burning.

   2.Add 1 pinch turmeric powder, 2 tsp coriander powder, 1 tsp red chili powder, and 1 pinch garam masala.

   3.Add 1 pinch salt.

   4.Stir continuously for 30-40 seconds until the spices release their aroma.

   TIPLow heat is key here — high heat burns the spice powders and turns them bitter.
6. 6
   simmer · ~5 min

   Simmer the curry base with water.

   1.Pour 1 cup of water into the pan.

   2.Stir well to deglaze, scraping up any browned bits from the bottom.

   3.Bring to a gentle simmer and let it bubble for 5 minutes until slightly reduced.
7. 7
   simmer · ~7 min

   Add coconut milk and vegetables.

   1.Pour in 1 cup thick coconut milk and stir gently to combine.

   2.Add the parboiled vegetables to the curry.

   3.Simmer on low heat for 5-7 minutes, letting the vegetables absorb the flavors.

   4.Do not let it boil vigorously after adding coconut milk.

   TIPAvoid a rolling boil after adding coconut milk — it can split and turn grainy.
8. 8
   mix

   Finish with lemon juice.

   1.Turn off the heat.

   2.Stir in 1 tbsp lemon juice.

   3.Check for seasoning and adjust if needed.
9. 9
   garnish

   Garnish with coriander and serve hot.

   1.Sprinkle 2 tbsp chopped coriander leaves on top.

   2.Serve immediately with appam, parotta, or ghee rice.

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