The most common vegetable recipe after Sambar that happens in most Tamil household is this Vegetable Kurma. When in doubt settle for Kurma. It is the easiest dish that one can make and have no struggles around. Trust me on this, even if you have never cooked before!
I remember having these during my time in Chennai. They served Vegetable Kurma with some of those super fluffy and flaky parotta – making it an absolutely great combination. Maybe I should be making that sometime too. But for this time I am settling with simple wheat flatbread called Phulkas.
The word Kurma comes from Korma which is a Mughlai dish. I have also written the recipe for Korma here – https://spicetrip.nl/mughlai-vegetable-korma-without-coconut-milk/ but when this recipe traveled to the South of India it turned out with coconut. natural transition of course 🙂
Okay, I will just talk about the steps to be followed now to make this delicious vegan and glutenfree treat.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1/2 cup Carrot, sliced or diced into cubes
- 1/2 cup Green Beans
- 1/2 cup Green Peas
- 1 medium Potato (diced into cubes)
- 1 cup Cauliflower, Medium size florets
- 1 medium Red Onion (finely chopped)
- 1/2 cup Coconut Milk
- 1 tsp Salt or more
- 2 tbsp Coconut Oil
- 3 cloves garlic
- 1 inch Ginger
- 3 whole Black Pepper Corn
- 3 Cloves
- 3 Cardamom
- 1/2 inch Cinnamon Stick
- 2 Green Chilli, chopped
- 1/2 tbsp Poppy Seeds
- 3 tbsp Freshly Grated Coconut
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin Powder
- 1 tsp Garam Masala
Ingredients
To make Kurma Paste
Ground Spices
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- Soak all the ingredients for the kurma paste for 10 minutes in warm water. And then blend it into a smooth paste.
- Meanwhile, in a wok pan add oil followed by chopped onion. After 3 minutes add potatoes, cauliflower and carrots. Cook them under a cover for 7-8 minutes.
- Add the remaining vegetables - green beans and peas and give it a good mix. Add the kurma paste along with salt. Mix well.
- Add the ground spices to this mixture and add 1 cup of water and bring it to a good boil. Put a lid on and let it cook on medium flame. After 15 minutes add coconut milk and boil for 5 more minutes.
- Garnish it with chopped coriander leaves (optional) and serve hot with rice or phulkas
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