Vegetable Kuruma
Indulge in the comforting flavors of Vegetable Kuruma, a luscious South Indian-style curry that pairs tender mixed vegetables with a creamy coconut-cashew paste. Infused with aromatic whole spices like cinnamon, cardamom, and cloves, this recipe is a vibrant medley of taste and nutrition, perfect for any meal. The silky texture from grated coconut and poppy seeds, combined with the gentle heat of green chilies and warm spices, creates a deliciously balanced dish. Ready in just 45 minutes, this one-pot vegetarian curry is ideal when served with steamed rice, fluffy roti, or your favorite flatbread. Whether you're exploring Indian cuisine or looking for a hearty plant-based dish, this Vegetable Kuruma is a must-try!
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Recipe Information
Ingredients
- 3 cups (chopped) Mixed vegetables (carrots, beans, cauliflower, peas, potatoes)
- 3 tablespoons Coconut (grated or fresh)
- 3 pieces Green chilies
- 8 pieces Cashews
- 1 teaspoon Poppy seeds (optional)
- 1 inch (peeled and sliced) Ginger
- 3 pieces Garlic cloves
- 1 teaspoon Fennel seeds
- 1 inch Cinnamon stick
- 3 pieces Cloves
- 2 pieces Cardamom pods
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Salt
- 3 tablespoons Oil (vegetable or coconut)
- 2 cups Water
- 2 tablespoons (chopped) Cilantro (for garnish)
Instructions
Wash and chop the mixed vegetables into small, bite-sized pieces. Ensure they are of uniform size for even cooking.
In a small blender, grind grated coconut, green chilies, cashews, poppy seeds (if using), ginger, garlic, and fennel seeds into a smooth paste by adding a little water. Set aside.
Heat oil in a large pan or wok over medium heat. Add cinnamon, cloves, and cardamom, and sauté for about 30 seconds until fragrant.
Add chopped onions and curry leaves, and sauté until the onions turn golden brown.
Stir in the chopped tomato, and cook until it becomes soft and mushy.
Add turmeric powder, coriander powder, and salt to the onion-tomato mixture. Mix well to coat the spices.
Add the chopped mixed vegetables and toss to combine them with the spice mixture.
Pour in 2 cups of water, cover the pan, and let the vegetables cook over medium heat for 10-12 minutes, or until they are tender.
Once the vegetables are cooked, reduce the heat to low and add the prepared coconut paste. Mix well to combine.
Let the kuruma simmer for another 8-10 minutes, stirring occasionally. Adjust the consistency by adding a little more water if needed.
Taste and adjust seasoning as required.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or any type of flatbread.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 37.7 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2871 mg | 61% | |
*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.
