Aromatic Indian Vegetable Kurma

Aromatic Indian Vegetable Kurma

This aromatic vegetable kurma brings together tender vegetables in a rich, coconut-spiced gravy that's pure comfort in a bowl. With roasted spices, creamy cashews, and perfectly cooked vegetables, this South Indian classic delivers restaurant-quality flavors right from your home kitchen.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 185kcal

Equipment

Ingredients

For Mixed Spice Blend:

1/4 cup fresh coconut
1 teaspoon cumin seeds
2-3 cardamom pods
1 bay leaf
2 tablespoons chana dal kadala paruppu

For The Vegetables:

1 large carrot cubed
10 green beans chopped
1/4 cauliflower cut into florets
1 red onion sliced
3 medium tomatoes chopped
For Curry Base

For The Curry Base:

1/2 teaspoon ginger-garlic paste
2 teaspoons vegetable oil
1 teaspoon red chili powder
1/2 cup roasted cashews
1 teaspoon salt
2 tablespoons butter

Instructions

Roast coconut, cumin seeds, cardamom, bay leaf, and chana dal in a dry pan until fragrant. Cool and blend to a fine powder.
Place cauliflower, green beans, and carrot in a microwave-safe bowl with a little vegetable oil. Microwave for 3-4 minutes until tender.
Heat oil in a separate pan, add salt and fry the microwaved vegetables until lightly golden. Set aside.
In the same pan, add butter and roast cashews until golden. Add sliced onions and cook until translucent.
Add tomatoes and ginger-garlic paste to the cashew-onion mixture. Cook until tomatoes break down.
Allow the cashew-onion-tomato mixture to cool, then blend to a smooth paste.
Add the blended mixture back to the pan with the fried vegetables.
Keep on low flame, add the mixed spice blend, red chili powder, and salt. Simmer for 5-7 minutes until flavors meld.

Notes

Roast the spices on medium heat to avoid burning and guarantee even browning

If the curry is too thick, add a little water or coconut milk for desired consistency

You can substitute any seasonal vegetables like potatoes, bell peppers, or peas

For a richer flavor, use coconut oil instead of vegetable oil

The dish tastes even better the next day as flavors develop overnight

Store leftover spice blend in an airtight container for up to 3 months

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