Veg Kurma
A creamy South Indian vegetable kurma made with coconut, cashews and warming spices. Perfect with dosa, poori or rice.
Method
- 1
Blend coconut, cashews, fennel seeds, cumin seeds, cloves, cardamoms, peppercorns, 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; cook until tomatoes soften.
- 4
Stir in the prepared kurma paste and cook until the mixture thickens and releases oil.
- 5
Mix in plant-based yoghurt 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
- •1/2 cup cashews, soaked
- •1 tsp fennel seeds
- •1 tsp cumin seeds
- •1/2 tsp peppercorns
- •1 inch ginger, grated
- •1 cup water
- •2 tbsp oil
- •1/2 tsp turmeric
- •1 tsp chilli powder
- •1 tsp salt
- •2 tbsp fresh coriander, chopped
- •1 cup desiccated or fresh coconut
- •1 tsp poppy seeds (optional)
- •1 tin chickpeas, drained and rinsed
- •3 cloves
- •3 green cardamoms
- •2 green chillies, finely chopped
- •4 garlic cloves
- •1 small cauliflower, cut into florets
- •1 large potato, cubed
- •1 cup green peas
- •1 tin beans, drained and rinsed
- •2 carrots, chopped
- •1 large onion, finely chopped
- •1 medium tomato, chopped
- •10 curry leaves
- •3 tbsp unsweetened plant yoghurt
Notes
- •Adjust vegetable choices based on availability.
- •Leftovers can be stored in the fridge for up to three days.
- •For a spicier kurma, add more green chillies.
- •Serve with rice or flatbreads for a complete meal.
Learn the technique
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