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Nutty Vegetable Kurma Recipe To Enjoy As Midday Meal

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South India is a treasure trove of delicious, tempting dishes. One such sumptuous dish is veg kurma. It is different from the traditional curries, which have a tomato and onion-based sauce. 
prep time 00 Hour 10 Mins
cook time 00 Hour 20 Mins
chef Team Kitchen Diaries

Vegetable kurma is famous for its unique aroma and taste. It is an easy-to-cook recipe that boasts a coconut flavour. Typically, kurma is made with fresh veggies, ginger-garlic paste, coconut cream, Indian spices, and herbs. This nutritious and high-fibre curry provides a filling meal any day of the week.

It can be customised with the veggies of your choice, a variety of crunchy, toasted nuts and yoghurt or cream-based sauces. The coconut masala gives it its white colour. Particularly in certain places in Tamil Nadu and Kerala, it is cooked just using coconut cream. Some people even cook it without green chillies at all, relying solely on dry spices like pepper and cloves to add heat. 

First off, there are virtually no restrictions on what may be included as veggies. You can make vegetable kurma using all the vegetables that you have at home, and add more if you like. This is a very quick meal that you can make in the middle of the day. It pairs really well with any type of rice dishe

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Step 1

In a pan, heat some oil. Add the bay leaves and 2 cinnamon sticks. Sauté over medium heat.

Step 2

Add in the onions. Sauté the onions along with the bay leaves and cinnamon sticks until they are translucent.

Step 3

Add in the peas, carrots, potatoes and beans. Cook it for 5 minutes on medium heat.

Step 4

Add half a cup of water. Add in salt and sugar as needed. Give it a few stirs.

Step 5

Cover the pan with the lid. Turn the heat to medium. Cook for 10-15 minutes.

Step 6

Grind fresh coconut, green chillies, ginger, roasted gram, fennel seeds, cinnamon, cardamom and cashews. Add water so it is easier to grind. 

Step 7

Pour the ground paste into the kadhai and mix well with the vegetables. Add more water to adjust and achieve the desired consistency.

Step 8

Add salt. Mix it well. Bring the kurma to a boil. Add the lemon juice.

Step 9

Mix everything gently and thoroughly. Remove from heat. Serve creamy and nutty vegetable kurma paired with parotta or rice.

Tips and Tricks

  1. For making the paste for vegetable kurma, you can use the Prestige 750 Watts Grace Mixer Grinder with 3 Stainless Steel Jars. The dome-shaped transparent lids make it easy to see the ingredients, and the cap makes it easy to add items to the mix without having to remove the lid.
  2. When you are cooking all the vegetables and the paste together, for quick and efficient cooking, use the Prestige Platina Popular Stainless Steel Unique Impact Forged Bottom Fry Pan. It’s silver in colour with a red soft-touched heat-resistant handle. It is compatible with the gas stove and the induction cooktops.
  3. Since the vegetable kurma needs to be cooked on medium heat for a long period of time, another option of cookware that you can use is the Prestige Durastone Hard Anodised 6 Layer Non-Stick Kadai with Glass Lid. It has a non-stick coating and is also metal spoon-friendly. 
  4. If you’re in a hurry, use Prestige Ceraglide Duo Ceramic Coating Non Stick Aluminium Cookware Deep Kadai with Glass Lid. It uses less oil, is easy to clean and is scratch-resistant.
  5. Prestige Magicbase Stainless-Steel Cookware Casserole with Stainless Steel Lid is another cookware appliance you can use. The inbuilt graduated scale enables easy and accurate ingredient measuring from inside the pan.

Frequently Asked Questions

The coconut may not be sufficiently ground. Kurma gets its creaminess from a very smooth paste, so add a bit more water and grind for a longer period of time.

Potatoes, carrots, beans, peas, and onions are classics, but kurma is versatile. You can add cauliflower, chayote, or even sweet corn for texture.

Avoid browning the onions and keep spices minimal. The dish’s distinctive pale finish comes from a coconut-heavy paste cooked over low to medium heat.

A deep kadai is perfect for making vegetable kurma. It avoids splashing, cooks the veggies evenly, and stops the kurma from thickening too rapidly.

Yes, but to ensure consistent heat, make sure the cookware has an impact-forged or induction-compatible base.

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