Veg Kurma

Name: Veg Kurma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon stick; 3 pcs clove; 3 pcs green cardamom (lightly crushed); 1 pcs star anise; 2 pcs onion (medium, thinly sliced); 3 pcs green chili (slit lengthwise); 2 tsp ginger garlic paste; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, diced); 100 g green beans (chopped); 0.5 cup green peas; 100 g cauliflower (small florets); 0.5 cup coconut (fresh, grated); 10 pcs cashew nuts; 1 tsp poppy seeds; 1 tsp fennel seeds; 1 cup water (plus extra for grinding and gravy); 2 tbsp coriander leaves (finely chopped, for garnish)

RATING

4.5/5(128)

TASTE SCORE

8/10

A rich, creamy mixed vegetable curry from South India, gently simmered in a fragrant coconut and cashew gravy. Whole spices, ginger, garlic, and green chilies build layers of warmth while the coconut-poppy seed paste gives it a velvety texture. Perfect with parotta, appam, or jeera rice for a cozy meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

234 cal

SERVINGS

METHOD · 7 STEPS

prep · ~6 min
Parboil the vegetables.
1.Place cubed potato, diced carrot, chopped green beans, green peas, and cauliflower florets in a steamer basket over boiling water.
2.Steam until just tender but still firm, about 5-6 minutes.
3.Drain and set aside.
prep · ~15 min
Soak and grind the coconut-cashew paste.
1.Soak cashew nuts and poppy seeds in 3 tablespoons warm water for 15 minutes.
2.In a blender, combine soaked cashews and poppy seeds with grated coconut, fennel seeds, and ¼ cup water.
3.Grind to a smooth, creamy paste and set aside.
TIPSoaking softens the cashews, giving you a silkier, creamier gravy.
saute · ~1 min
Temper whole spices in hot oil.
1.Heat oil in a deep pan over medium heat until shimmering.
2.Add bay leaf, cinnamon stick, cloves, cardamom pods, and star anise.
3.Sauté until the spices release their aroma and the cloves puff slightly, about 30 seconds.
TIPKeep the heat medium — whole spices burn quickly and turn bitter.
saute · ~11 min
Cook the onion and aromatics.
1.Add sliced onions and slit green chilies to the pan.
2.Sauté, stirring occasionally, until the onions turn translucent and lightly golden, 5-6 minutes.
3.Add ginger garlic paste and cook for 1 minute until the raw smell disappears.
4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala.
5.Cook until the tomatoes turn soft and mushy, and the oil starts to separate from the mixture, 4-5 minutes.
TIPScrape the bottom of the pan frequently while the tomatoes cook — the spice mixture can stick and scorch.
simmer · ~5 min
Simmer the gravy base.
1.Pour the ground coconut-cashew paste into the tomato-spice mixture.
2.Add ¾ cup water and salt.
3.Stir well, bring to a gentle boil, then lower the heat.
4.Cover and simmer for 5 minutes, stirring once, until the raw taste of coconut is cooked out.
TIPThe gravy should thicken slightly and the oil should float on top — that's your visual cue.
simmer · ~7 min
Add vegetables and finish the kurma.
1.Gently fold the parboiled vegetables into the simmering gravy.
2.Add another ½ cup water if the gravy is too thick.
3.Simmer uncovered for 5-7 minutes, letting the vegetables absorb the flavors.
4.Taste and adjust salt if needed.
TIPDon't over-stir once the vegetables are in — you want them to hold their shape.
garnish
Garnish with fresh coriander leaves and serve hot.
Ladle the kurma into serving bowls, scatter chopped coriander leaves on top, and serve steaming hot with parotta, appam, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Steam the vegetables until just tender to keep them from turning mushy in the gravy.
2
Soak cashews and poppy seeds in warm water for a full 15 minutes for a silky-smooth paste.
3
Sauté whole spices on medium heat — high heat will burn cloves and star anise, making the kurma bitter.
4
Cook the tomato-spice base until oil separates; this ensures the masala is fully cooked and flavorful.
5
Add water gradually to the gravy — the right consistency should coat the back of a spoon.
6
Fold vegetables gently into the gravy to avoid breaking the potatoes and cauliflower florets.
7
Let the kurma rest for 5 minutes after cooking; the flavors meld and deepen as it sits.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Substitute cashew nuts with blanched almonds or raw sunflower seeds for a nut-free, fully plant-based version that keeps the gravy creamy without dairy.

low oil

Low-oil

Reduce oil to 1 tablespoon and dry-roast the whole spices for 30 seconds before adding onions; the gravy’s richness comes from the coconut-cashew paste, not extra fat.

high protein

High-protein

Add 200g of cubed paneer or firm tofu along with the steamed vegetables for an extra protein boost that pairs well with the creamy gravy.

jain

Jain

Replace onion and garlic with asafoetida (hing) and a pinch of asafoetida powder; use potato, carrot, and peas but skip cauliflower and green beans for a Jain-friendly version.

keralan style

Keralan-style

Double the fresh coconut, add 2 dried red chilies while grinding the paste, and finish with a squeeze of coconut milk for a thinner, more aromatic version typical of Kerala.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Fiber from Vegetables

A mix of carrots, green beans, peas, and cauliflower provides dietary fiber that supports healthy digestion and promotes satiety.

✓

Healthy Fats from Coconut and Cashews

Coconut and cashews contribute medium-chain triglycerides and monounsaturated fats, which can aid in nutrient absorption and provide sustained energy.

✓