Vegetable Kurma
A gently spiced South Indian style mixed vegetable curry with a creamy coconut base and soft, tender vegetables. It is rich enough to feel comforting, yet light enough to sit well beside chapati, dosa, idiyappam, or pulao.
For 4 servings
- prep · ~10 min
Prep the vegetables and soaking ingredients.
1.Cube the potato and carrot into small even pieces.2.Cut the green beans into small pieces and keep the green peas ready.3.Soak the cashews and poppy seeds in warm water for 10 minutes. - mix · ~4 min
Grind the kurma paste.
1.Add fresh coconut, soaked cashews, soaked poppy seeds, fennel seeds, ginger, garlic, and a little water to a blender.2.Grind to a smooth, creamy paste.3.Set the paste aside.TIPKeep the paste smooth and not grainy for a silky kurma. - saute · ~7 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker or heavy pan over medium heat.2.Add cinnamon, cardamom, cloves, and bay leaf and cook until fragrant (20-30 sec).3.Add sliced onion and green chili, then cook until the onion turns light golden (5-6 min). - saute · ~6 min
Build the masala base.
1.Add chopped tomato and cook until soft and pulpy (4-5 min).2.Add coriander powder, red chili powder, and turmeric powder.3.Mix well and cook for 30 seconds.TIPLower the heat before adding ground spices so they do not burn. - pressure cook · ~10 min
Cook the vegetables in the masala.
Add potato, carrot, green beans, green peas, salt, and 2 cups water. Mix well, cover, and pressure cook for 2 whistles until the vegetables are just tender.
- simmer · ~7 min
Stir in the ground paste and finish the kurma.
Release the pressure, open the cooker, and add the ground coconut paste and garam masala. Simmer uncovered for 5-7 minutes, stirring often, until the gravy thickens slightly and the raw coconut smell disappears.
TIPDo not boil hard after adding the coconut paste or the gravy can split. - garnish
Garnish with cilantro.
- serve
Serve hot with chapati, dosa, or pulao.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potato and carrot to a similar small size so all the vegetables turn tender at the same time.
- 2Grind the coconut, cashew, and poppy seed paste very smooth; a coarse paste makes the kurma feel grainy.
- 3Let the onions turn only light golden, not dark brown, so the gravy keeps its pale South Indian kurma color.
- 4After pressure cooking, check that the vegetables are just tender before adding the coconut paste to avoid mushy kurma.
- 5Simmer gently after adding the ground paste and stir often, especially near the base of the pan, because coconut can catch quickly.
- 6If the kurma thickens too much as it rests, loosen it with a splash of hot water before serving with dosa or idiyappam.
- 7This kurma tastes even better after 30 minutes of resting, when the fennel and whole spices mellow into the coconut gravy.
Adapt it for your goals.
Vegan
This recipe is already vegan; just pair it with dosa, chapati, or rice for a fully plant-based meal.
jainJain
Skip onion, garlic, and potato; use more carrot, beans, peas, and perhaps cauliflower, then rely on fennel and coconut for body and flavor.
no cashewNo-cashew
Replace cashews with a little extra coconut for a lighter kurma that is still creamy, though slightly less rich.
extra vegetableExtra-vegetable
Add cauliflower, knol khol, or green capsicum for a fuller mixed-veg kurma that works especially well with chapati or pulao.
Why this is on our healthy list.
Vegetable-rich meal
Potato, carrot, beans, peas, onion, and tomato make this curry a varied way to include multiple vegetables in one dish.
Plant-based fats and protein
Coconut, cashews, poppy seeds, and peas contribute satisfying plant-based fats and some protein that make the curry filling.
Spice-forward digestion support
Ginger, garlic, fennel, and warming whole spices add flavor while traditionally helping make rich gravies feel easier to eat.
Frequently asked questions
Yes. Cook the vegetables covered in a heavy pan until just tender, then add the ground paste and simmer gently until the gravy thickens.
