Vegetable Kurma
Indulge in the rich and aromatic flavors of Vegetable Kurma, a traditional South Indian curry that's both wholesome and satisfying. Packed with the goodness of mixed vegetables like carrots, potatoes, cauliflower, and green beans, this dish boasts a creamy coconut milk base infused with warming spices such as cumin, cinnamon, cardamom, and cloves. A perfect balance of heat and depth comes from green chilies, garam masala, and a hint of turmeric, making every bite a burst of flavor. This one-pot vegetarian wonder is effortless to prepare, with just 15 minutes of prep time and a simmering period that ensures the vegetables soak up the spiced, aromatic gravy beautifully. Serve Vegetable Kurma with soft roti, flaky paratha, or fragrant rice for a comforting meal your family will love. Perfect for weeknight dinners or festive occasions, this kurma is a must-try for fans of flavorful Indian cuisine!
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Recipe Information
Ingredients
- 2 cups mixed vegetables (carrots, potatoes, green beans, cauliflower)
- 1 large onions
- 2 small green chilies
- 2 teaspoons ginger-garlic paste
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup coconut milk
- 2 tablespoons oil
- 1 cup water
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick
- 3 pods cardamom pods
- 2 pieces cloves
- 2 tablespoons fresh coriander leaves
Instructions
Wash and chop the mixed vegetables into bite-sized pieces. Finely slice the onion and slit the green chilies.
Heat oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
Add the sliced onions and green chilies to the pan. Sauté until the onions turn golden brown.
Mix in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the chopped vegetables to the pan and stir well. Sprinkle coriander powder, turmeric powder, red chili powder, and garam masala over the vegetables.
Add salt and mix everything thoroughly to coat the vegetables with the spices.
Pour in the coconut milk and water. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes until the vegetables are tender.
Check for seasoning and adjust salt if necessary. Once the vegetables are cooked, remove the pan from heat.
Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or rice.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 38.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
