Vegan Masala Recipe

Veg Kurma

Name: Veg Kurma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tbsp oil; 10 curry leaves; 1 tsp fennel seeds; 1 tsp cumin seeds; 3 cloves; 3 green cardamoms; 1/2 tsp peppercorns; 1 tsp poppy seeds (optional); 1/2 cup cashews, soaked; 1 cup desiccated or fresh coconut; 4 garlic cloves; 1 inch ginger, grated; 2 green chillies, finely chopped; 2 cups water, divided; 1 large onion, finely chopped; 2 carrots, chopped; 1 medium tomato, chopped; 1/2 tsp turmeric; 1 tsp chilli powder; 1 small cauliflower, cut into florets; 1 large potato, cubed; 1 tin chickpeas, drained and rinsed; 1 tin beans, drained and rinsed; 1 cup green peas; 1 tsp salt; 3 tbsp unsweetened plant yoghurt; 2 tbsp fresh coriander, chopped

South Indian vegetable kurma brings a colourful mix of vegetables into a creamy coconut, cashew and spice gravy. It is aromatic and mellow, with enough texture to keep every spoonful interesting.

Recipe by Craig Logue How our recipes are created

45 minPrep: 20 minCook: 25 minServes 4South IndianVegan

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From the kitchen

What to expect

The ground coconut mixture gives kurma its body and characteristic fragrance. Cook it until the raw edge disappears, but keep the vegetables just tender so they remain distinct in the creamy sauce.

Serving idea

Best served simply

Serve veg kurma with appam, dosa, idiyappam, or plain steamed rice.

Cook the recipe

Method

1
Blend 1 cup desiccated or fresh coconut, 1/2 cup soaked cashews, 1 tsp fennel seeds, 1 tsp cumin seeds, 3 cloves, 3 green cardamoms, 1/2 tsp peppercorns, 1 tsp poppy seeds if using, 4 garlic cloves, 1 inch grated ginger, 2 green chillies, and 1 cup of the water to a smooth paste.
2
Heat 2 tbsp oil in a pot over medium heat. Add 10 curry leaves and 1 large finely chopped onion, then cook until soft and lightly golden.
3
Stir in 2 chopped carrots, 1 medium chopped tomato, 1/2 tsp turmeric, and 1 tsp chilli powder. Cook until the tomato breaks down and the masala looks reduced.
4
Add the blended paste and cook, stirring often, until it thickens and the oil starts to separate at the edges.
5
Mix in 3 tbsp unsweetened plant yoghurt, if using, and stir through on low heat.
6
Add 1 small cauliflower cut into florets, 1 large cubed potato, 1 tin drained and rinsed chickpeas, 1 tin drained and rinsed beans, and 1 cup green peas.
7
Pour in the remaining 1 cup water and add 1 tsp salt. Cover and cook until the vegetables are tender but not falling apart.
8
Uncover and simmer until the kurma reaches a medium, creamy consistency.
9
Finish with 2 tbsp chopped fresh coriander and serve hot.

A few useful notes

Notes

Cook the onion until it loses its raw edge; that base matters as much as the ground masala.
The kurma should thicken before the vegetables go in. If it looks too loose, simmer it uncovered for a few minutes longer.
Plant yoghurt is optional, but if you use it, keep the heat low so it stays smooth.
This keeps well in the fridge for 3 days. Reheat gently with a splash of water if the sauce tightens overnight.
Taste at the end and adjust salt only after the vegetables are cooked through.

Gather everything first

Ingredients

2 tbsp oil
10 curry leaves
1 tsp fennel seeds
1 tsp cumin seeds
3 cloves
3 green cardamoms
1/2 tsp peppercorns
1 tsp poppy seeds (optional)
1/2 cup cashews, soaked
1 cup desiccated or fresh coconut
4 garlic cloves
1 inch ginger, grated
2 green chillies, finely chopped
2 cups water, divided
1 large onion, finely chopped
2 carrots, chopped
1 medium tomato, chopped
1/2 tsp turmeric
1 tsp chilli powder
1 small cauliflower, cut into florets
1 large potato, cubed
1 tin chickpeas, drained and rinsed
1 tin beans, drained and rinsed
1 cup green peas
1 tsp salt
3 tbsp unsweetened plant yoghurt
2 tbsp fresh coriander, chopped

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