I absolutely love this Vegetable Kurma recipe because it combines the perfect balance of aromatic spices with creamy coconut milk, making every bite a fragrant and flavorful adventure. The hint of roasted cashews adds that extra crunch and richness, taking this dish to the next level of comfort food heaven!
I enjoy preparing delicious meals, and Vegetable Kurma is among my tops, for its creamy richness and aromatic spices. The warm notes of cumin seeds, along with cinnamon and cardamom, set a flavorful base for vibrant vegetables, coconut milk, and a kick of red chili powder.
This comes together as a dish with plant-based nutrition and texture. The roasting of cashews adds a lovely crunch, and fresh coriander leaves make a refreshing finish.
Ingredients
Cumin seeds are high in iron and antioxidants and help with digestion.
Pods of Cardamom: Fragrant spice, assists in detox.
Cinnamon Stick: Adds warmth and sweetness.
Helps keep blood sugar levels in check.
Tomato puree is a source of vitamin C and provides a tangy taste.
Coconut Milk: A creamy texture with richness in healthy fats.
Ginger-Garlic Paste: Immunity booster; anti-inflammatory properties.
Cumin and Coriander (Ground): Enrich taste, enable metabolism.
Vegetables: Mixed.
Nutritional Quality: Fiber and essential nutrients in abundance.
Cashews have protein, healthy fats, and creaminess to offer.
Turmeric Powder: Natural anti-inflammatory, imparts color.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup tomato puree
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 cup mixed vegetables (like carrots, peas, potatoes, and green beans), chopped
- 1/2 cup coconut milk
- 1/4 cup roasted cashews
- 2 tablespoons plain yogurt
- Fresh coriander leaves for garnish
Instructions
1. In a large saucepan over medium heat, warm the vegetable oil. When the oil is hot, add the cumin seeds, the stick of cinnamon, the cloves, the cardamom pods, and the bay leaf. Cook, shaking the pan occasionally, until the spices are very fragrant, about 1 to 2 minutes.
2. In the pan, add the chopped onion and cook it, stirring occasionally, until it is golden brown.
3. Add the ginger-garlic paste and cook it for another minute until the raw odor disappears.
4. Include the tomato puree, the ground coriander, the ground cumin, the turmeric powder, and the red chili powder. Cook this combination for 3-4 minutes until the oil separates.
5. Place the mixed vegetables in the skillet and stir them well so that the spice mixture evenly coats them. Let them cook for 5 minutes. Stir them a couple of times in that duration, and then serve with the rice.
6. Add the coconut milk and salt to the mixture. Stir well, cover, and simmer for about 10-12 minutes, or until the vegetables have reached a state of softness that you find satisfying.
7. In a different small skillet, dry roast the cashews until they are golden, and then set them aside.
8. After cooking the vegetables, combine them with the garam masala and mix thoroughly.
9. Reduce the heat and stir in the yogurt gently, blending it into the mixture until combined. Cook for an additional 2-3 minutes, allowing the heat to increase just enough to ensure everything is warm without allowing the yogurt to curdle.
10. Before serving, the Vegetable Kurma must be garnished with roasted cashews and fresh coriander leaves. Enjoy it with rice or Indian bread.
Equipment Needed
1. Large saucepan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Small skillet
6. Stirring spoon
7. Measuring spoons
8. Measuring cups
9. Lid for the saucepan
FAQ
- What vegetables can I use for Vegetable Kurma?You can include a range of vegetables, such as carrots, peas, potatoes, and green beans. You might also like to add cauliflower, bell peppers, or any other seasonal vegetables you enjoy.
- Can I make this recipe vegan?Certainly, you can prepare a vegan version of this by changing out the plain yogurt for a plant-based counterpart and ensuring the coconut milk you use is free of any animal products.
- How can I make Vegetable Kurma less spicy?To lessen the heat, cut down on the red chili powder or leave it out altogether. The rest of the spices can be tweaked to dial the dish in to your (or your guests’) taste.
- Is there a substitute for coconut milk?In the absence of coconut milk, you may substitute almond milk or cashew cream. These alternatives will yield a texture that is just as creamy. Yet in this case, you will experience a slight difference in flavor, as almond milk and cashew cream are not as sweet or as coconutty as coconut milk.
- Can Vegetable Kurma be made ahead of time?
Yes, you can prepare Vegetable Kurma a day in advance. Store it in the refrigerator and reheat it gently on the stovetop or in the microwave before serving. - How do I thicken the kurma if it’s too watery?Uncovered, let the kurma gently bubble away on the stovetop—it’ll take a good 30 minutes. You could also blend up a handful of the cooked vegetables and stir them back into the on-the-thinner-side gravy. Or, if you don’t mind a little more (unnoticed) work on your end, you could mix a bit of cornstarch with water, stir it in, then cook the meal a little longer until everything thickens.
- What can be served with Vegetable Kurma?Rice, roti, naan, or any Indian bread of your choice makes a perfect pair with Vegetable Kurma. You can also team this with some plain steamed rice for a more straightforward but equally rewarding meal.
Substitutions and Variations
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Pro Tips
1. Infuse the Oil with Maximum Flavor:
Before adding the whole spices to the oil, make sure the oil is properly heated but not smoking. This ensures the spices release their full aroma and flavor into the oil, creating a fragrant base for the dish.
2. Perfectly Cook the Onions:
Take your time to cook the onions until they are a deep golden brown. This step is crucial as it adds a rich, sweet depth to the dish and forms the backbone of the curry’s flavor.
3. Balance the Spice with Coconut Milk:
If you prefer a milder curry, you can adjust the amount of red chili powder or increase the coconut milk slightly. The coconut milk will help mellow the spices and add creaminess.
4. Vegetable Preparation:
Cut the vegetables uniformly to ensure even cooking. You could also parboil harder vegetables like potatoes beforehand to reduce the overall cooking time if needed.
5. Prevent Yogurt Curdling:
Temper the yogurt by adding a small amount of the hot curry mixture to it and stirring before incorporating it back into the pan. This step helps prevent the yogurt from curdling when it’s added to the hot curry.
Vegetable Kurma Recipe
My favorite Vegetable Kurma Recipe
Equipment Needed:
1. Large saucepan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Small skillet
6. Stirring spoon
7. Measuring spoons
8. Measuring cups
9. Lid for the saucepan
Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup tomato puree
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 cup mixed vegetables (like carrots, peas, potatoes, and green beans), chopped
- 1/2 cup coconut milk
- 1/4 cup roasted cashews
- 2 tablespoons plain yogurt
- Fresh coriander leaves for garnish
Instructions:
1. In a large saucepan over medium heat, warm the vegetable oil. When the oil is hot, add the cumin seeds, the stick of cinnamon, the cloves, the cardamom pods, and the bay leaf. Cook, shaking the pan occasionally, until the spices are very fragrant, about 1 to 2 minutes.
2. In the pan, add the chopped onion and cook it, stirring occasionally, until it is golden brown.
3. Add the ginger-garlic paste and cook it for another minute until the raw odor disappears.
4. Include the tomato puree, the ground coriander, the ground cumin, the turmeric powder, and the red chili powder. Cook this combination for 3-4 minutes until the oil separates.
5. Place the mixed vegetables in the skillet and stir them well so that the spice mixture evenly coats them. Let them cook for 5 minutes. Stir them a couple of times in that duration, and then serve with the rice.
6. Add the coconut milk and salt to the mixture. Stir well, cover, and simmer for about 10-12 minutes, or until the vegetables have reached a state of softness that you find satisfying.
7. In a different small skillet, dry roast the cashews until they are golden, and then set them aside.
8. After cooking the vegetables, combine them with the garam masala and mix thoroughly.
9. Reduce the heat and stir in the yogurt gently, blending it into the mixture until combined. Cook for an additional 2-3 minutes, allowing the heat to increase just enough to ensure everything is warm without allowing the yogurt to curdle.
10. Before serving, the Vegetable Kurma must be garnished with roasted cashews and fresh coriander leaves. Enjoy it with rice or Indian bread.
