Veg Kurma
A creamy South Indian vegetable kurma made with coconut, cashews and warming spices. Perfect with dosa, poori or rice.
45 minPrep: 20 minCook: 25 minSouth IndianVegan
veg kurmavegetable kormasouth indian curry
Method
- 1
Blend coconut, cashews, spices, chillies, garlic, ginger and water into a smooth paste.
- 2
Heat oil in a pot and sauté onion until soft and lightly golden.
- 3
Add curry leaves, tomato, turmeric and chilli powder and cook until tomatoes soften.
- 4
Stir in the prepared kurma paste and cook until the mixture thickens and releases oil.
- 5
Mix in plant yogurt if using.
- 6
Add chopped vegetables and sauté briefly.
- 7
Pour in water, season with salt and cook until vegetables are tender.
- 8
Simmer to reach a medium, creamy consistency.
- 9
Finish with fresh coriander and serve hot.
Ingredients
- •5 tbsp desiccated or fresh coconut
- •12–15 cashews (soaked)
- •2 tsp poppy seeds (optional)
- •½ tbsp roasted chana dal
- •½ tbsp coriander seeds
- •1 tsp fennel seeds
- •½ tsp cumin seeds
- •3 cloves
- •2 green cardamoms
- •5 black peppercorns
- •2 green chillies
- •4–5 garlic cloves
- •1 inch ginger
- •½ cup water (for blending)
- •1 cup cauliflower florets
- •1 medium potato, diced
- •⅓ cup green peas
- •¼ cup green beans
- •½ cup carrots, chopped
- •2 tbsp oil or coconut oil
- •1 onion, finely chopped
- •1 tomato, finely chopped
- •8 curry leaves
- •¼ tsp turmeric
- •½ tsp chilli powder
- •2 tbsp plant yogurt (optional)
- •1¼ cups water
- •Salt to taste
- •Fresh coriander to garnish
Notes
- •Adjust water to make the gravy thicker or thinner.
- •Add mushrooms or sweet corn for extra veg.
- •The curry thickens slightly as it rests.