Mixed Vegetable Kurma with Coconut Milk

Flavorful 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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 211kcal

Author: Geetha

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

Get Recipe Ingredients

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

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.

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