Vegetable Kurma (Mix Vegetables In Creamy Curry) is a mouthwatering South Indian Curry. This is an easy recipe that can be made very quickly. Vegetable Kurma (Mix Vegetables In Creamy Curry) is mildly spiced but an aromatic dish, which is full of textures, flavors and creaminess but without cream.
Veg Kurma Curry is a healthy dish packed with goodness of many vegetables and array of wonderful spices. This is a versatile dish and you have the liberty to play with the combination of vegetables. The list of ingredients looks big but do not worry you will find most of them in your pantry.
For the vegetables, I have used potato, carrots, cauliflower, beans and green peas. You can add veggies of your choice. For the creamy curry – coconut, ginger, garlic, cashew, poppy seeds, roasted Chana dal and a few aromatic whole spices are used. It is ok if you don’t have one or two of these. The only thing is the paste should be fine to get a creamy curry.
There are many variations to this kurma in South India itself. In north India a similar dish is made and is known as Korma. I will soon be sharing my recipe for Korma.
The curry is served as an accompaniment with Rava Idli, Rava Dosa, Idiyappam, Poori, Parotta, Chapati and Ghee rice.
You may like to try our other similar recipes like Easy Shallot Sambar (Small Onion Sambar) and Potato Sagu (Potato Curry).
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Veg Kurma
1 small carrot
1 medium sized potato
8-10 french beans
1/2 cup cauliflower florets
1/4 cup fresh green peas (optional)
1/4 tsp turmeric powder
1/2 teaspoon salt
For the tempering
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 tsp cumin seeds
2 bay leaves
1 inch cinnamon
1 tablespoon curry leaves
2 dry red chillies
A pinch of asafoetida
1 chopped onion
1/2 teaspoon red chili powder
1 tablespoon coriander powder
Salt to taste
For the paste
1/2 cup grated coconut
2 chopped green chillies
2 inch chopped ginger
1 tablespoon garlic
1 tablespoon poppy seeds
3 tablespoon broken cashew
1/2 teaspoon black pepper
1 teaspoon fennel seeds
1 teaspoon cumin
2 cloves
2 cardamoms
1 mace
1 tablespoon roasted chana dal
Directions for Veg Kurma
- Chop all the vegetables, wash them nicely.
- Transfer the vegetables in a pan, add salt, turmeric, half cup water and keep it for boiling on medium heat. Boil till the vegetables are half cooked. Once the vegetables are half cooked then keep them aside.
- Grind all the ingredients for the paste in a blender to a fine paste by adding just enough water for it to grind.
- Heat oil in a pan, mustard, add cumin, bay leaves, cinnamon, dry red chilli, hing, curry leaves and toss.
- Add the chopped onions. Stir till onions are translucent.
- Now add in the paste and saute till oil starts to come out.
- Add the coriander powder, chilli powder and stir it for a few seconds.
- Add in the vegetables and salt (to taste). Mix it.
- Add 1 cup water and cook till the vegetables are cooked. Adjust the seasoning and consistency as per your taste.
- Garnish with coriander.
- Serve with dosa, parota or chapatti.
