Vegitable Kurma

Vegetable Kurma is a delicious, very popular restaurant recipe in South India. Vegetable Kurma is a stew of assorted veggies simmered in a thick spicy coconut based gravy which pairs well with Parotta ,Poori,Chappathi, Appam, Idiyappam or with any kind of Indian Bread.

Author Nalan


  • 1 Medium size Carrot (cubed)
  • 1 Small size Potato (cubed)
  • 3/4 - 1 Cup Cauliflower florets
  • 1/3 Cup Green Peas
  • 1 med-big Tomato (chopped)
  • 1 tbsp each Crushed ginger & garlic
  • 1 Medium Onion (chopped)
  • 1/2 tsp Turmeric Powder
  • 2 - 2.5 tsp Coriander powder
  • 4 - 5 Green Chilly (slit lengthwise)

To Grind

  • 1/2 cup Coconut
  • 6 Cashew nut
  • 1/4 tsp Fennel seeds
  • 5 Black peppercorns
  • 2 Cardamom
  • 2 Clove
  • A small piece Cinnamon
  • Oil
  • 2 tbsp Coriander leaves (chopped)
  • to taste salt


  1. Soak the cashews in warm water for 10 mins. drain the water

  2. Grind together coconut, soaked & drained cashews, fennel seeds, peppercorns, cardamom, clove and cinnamon with ⅓ cup water to a smooth paste. Keep it aside.

  3. Heat oil in a deep and wide pan. add chopped onion and cook till it browns. Add crushed ginger & garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.

  4. Add turmeric and coriander powder. Fry for 2-3 mins.

  5. Add chopped tomato and salt. Cook till tomato becomes soft. Add 2-3 tbsp water to bring the masala together.

  6. Add all the vegetables and mix well. Add 1.5 - 2 cups water / thin coconut milk. Mix well. Bring to boil. Reduce flame to lowest, cover and cook for 15 mins.

  7. Add ⅓ - ½ cup of hot water to coconut spice paste.

  8. Remove the curry from fire and add the coconut paste gradually. Mix well and bring back the curry to stove top. Cover and cook for 5-6 mins on low flame.

  9. Add chopped coriander leaves and mix well.

  10. Let the curry rest for 20-30 mins. Serve with chapathi, poori, appam or idiyappam.


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