Flavourful mixed vegetable kurma with coconut milk is a fabulous dish to prepare with a variety of vegetables, spices, and coconut milk. It is a vegan and gluten free dish perfect to serve with flavoured rice, naan, chapati and dosa.
Vegetable kurma is perfect for weekly meal planning. You can prep vegetables, make spice paste in advance and store them separately in the fridge. On busy weekdays, just prepare the sauce with premade spice paste, parboil pre cut vegetables and combine everything. With this prep method, the dish comes together in around 15 – 20 minutes.
The best part of this kurma is how easily it can be customised to suit your family’s taste. For a milder version, skip chilli powder and use just one green chilli. For a spicier version, just add extra chilli powder or chillies. The coconut milk not only adds rich creamy texture but also tones down the heat, making it easier for you to adjust to your taste.
Check out more recipes with coconut milk on the blog – coconut milk granola, coconut milk pudding, coconut custard, coconut milk pasta and coconut milk ice cream.
Ingredients
- Vegetables: Onion, tomato, carrot, potato, green beans, frozen green peas, coriander leaves, green chillies and ginger garlic paste.
- Spices and Nuts: Cassia, cloves, green cardamom, poppy seeds, fennel seeds, cumin seeds, cashews, turmeric powder, chilli powder and salt.
- Liquid: Oil, full fat coconut milk and water.
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a steel pot, place diced carrots, green beans, potatoes and cauliflower florets. Add salt, sufficient water and parboil vegetables until they are just tender.
Step 2: Drain vegetables in a colander or strainer and set them aside for a while to allow any excess water to drain off.
Step 3: While vegetables are boiling, prepare spice paste. Add cashews, poppy seeds, fennel seeds, green chillies to a blender or mixer jar and grind them coarsely.
Step 4: Now add tomato slices and grind again until you have a smooth paste. Set it aside to use later.
Step 5: Heat oil in a kadai or a steel pan over medium heat.
Step 6: Once oil is hot, add bay leaf, cassia, cloves, cardamom and cumin. Sauté until aromatic and cumin starts sizzling.
Step 7: Now add onion, ginger garlic paste and cook until onion turns translucent.
Step 8: Stir in freshly prepared spice paste, turmeric, chilli powder, salt, water and cook for 3-4 minutes, stirring occasionally until raw aroma vanishes.
Step 9: Add cooked vegetables, coconut milk and stir well. Cover the pan with a lid and simmer for around 5 minutes or until the curry begins to gently bubble.
Step 10: Remove the lid, taste the curry and adjust spices and salt as needed. Mix in green peas, chopped coriander leaves and switch the heat off.
Serve delicious mixed vegetable kurma with chapati, dosa, idiyappam or flavoured rice such as kashmiri pulao, jeera rice, vegetable coconut milk pulao and saffron rice.
Substitutions and Variations
Vegetables: Add more vegetables such as sweet potato, yam, mushrooms, bell peppers to make it nutritious.
Ginger Garlic: You can substitute ginger garlic paste with fresh ginger and garlic. Grind them along with tomatoes and spices.
Protein: Add paneer cubes for extra protein.
Coconut Milk: For a low fat version, use light coconut milk instead of full fat coconut milk.
Storage
You can store leftover kurma in an airtight container in the fridge for up to 3 days. Reheat the desired portion gently in a pot on stovetop over low heat, stirring regularly. Alternatively, warm it in a heatproof bowl in a microwave until piping hot.
If you prepare a big batch to use later, make sure the curry has cooled completely before storing it.
Tips and Tricks
Parboil: Make sure to parboil vegetables just until tender. Avoid overcooking to prevent them from turning mushy.
Spice Paste: Saute spice paste well until raw aroma vanishes to add depth of flavour to the curry.
Water: I used boiling water from the kettle to speed up the parboiling process. If you are using tap water, bring it to a rolling boil before adding vegetables.
Related
Looking for other curry recipes like this? Try these:
Pairing Suggestion
KEEP IN TOUCH
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Mixed Vegetable Kurma with Coconut Milk
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
- 1 Mixer Grinder/Blender
- 1 Steel pot
- 1 Colander/Strainer
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Spice Paste
- 1 Teaspoon Poppy Seeds
- Teaspoon Fennel Seeds
- 3-4 Whole Cashews
- 2 Green Chillies
- 1 Medium Tomatoes
For Curry
- 125 gms (or) ¾ Cup Potatoes wash, peel and cut into half inch cubes
- 100 gms (or) ¾ Cup Carrots wash, peel, trim edges and cut into half inch cubes
- 90 gms (or) ½ Cup Green Beans wash, trim edges and cut into 1 inch pieces
- 150 gms (or) 1 Cup Cauliflower wash and cut into bite size florets
- Water to parboil vegetables
- 1.5 Tablespoons Oil
- 1 Bay Leaf
- 1 inch Cassia / Dalchini
- 3 Cloves
- 2 Green Cardamom
- Teaspoon Cumin
- 1 Medium Onion peel and chop finely
- 1 Teaspoon Ginger Garlic Paste
- ½ Teaspoon Turmeric
- 1 Teaspoon Chilli Powder
- Salt as required
- ¼ Cup Water
- 1 Cup Full Fat Coconut Milk
- 50 gms (or) ¼ Cup Frozen Green Peas/Garden Peas thaw
- Half bunch Coriander Leaves wash and chop
Instructions
- In a steel pot, place diced carrots, green beans, potatoes and cauliflower florets. Add salt, sufficient water and parboil vegetables until they are just tender.125 gms (or) ¾ Cup Potatoes, 100 gms (or) ¾ Cup Carrots, 90 gms (or) ½ Cup Green Beans, 150 gms (or) 1 Cup Cauliflower, Salt
- Drain vegetables in a colander or strainer and set them aside for a while to allow any excess water to drain off.
- While vegetables are boiling, prepare spice paste. Add cashews, poppy seeds, fennel seeds, green chillies to a blender or mixer jar and grind them coarsely.1 Teaspoon Poppy Seeds, Teaspoon Fennel Seeds, 3-4 Whole Cashews, 2 Green Chillies
- Now add tomato slices and grind again until you have a smooth paste. Set it aside to use later.1 Medium Tomatoes
- Heat oil in a kadai or a steel pan over medium heat.1.5 Tablespoons Oil
- Once oil is hot, add bay leaf, cassia, cloves, cardamom and cumin. Sauté until aromatic and cumin starts sizzling.1 Bay Leaf, 1 inch Cassia / Dalchini, 3 Cloves, 2 Green Cardamom, Teaspoon Cumin
- Now add onion, ginger garlic paste and cook until onion turns translucent.1 Medium Onion, 1 Teaspoon Ginger Garlic Paste
- Stir in freshly prepared spice paste, turmeric, chilli powder, salt and cook for 3-4 minutes, stirring occasionally until raw aroma vanishes.½ Teaspoon Turmeric, 1 Teaspoon Chilli Powder, Salt
- Add cooked vegetables, coconut milk and stir well. Cover the pan with a lid and simmer for around 5 minutes or until the curry begins to gently bubble.1 Cup Full Fat Coconut Milk
- Remove the lid, taste the curry and adjust spices and salt as needed. Mix in green peas, chopped coriander leaves and switch the heat off.50 gms (or) ¼ Cup Frozen Green Peas/Garden Peas, Half bunch Coriander Leaves
- Serve delicious mixed vegetable kurma with chapati or flavoured rice such as kashmiri pulao, jeera rice and saffron rice.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
