The Indian style vegetable curry/ kurma is a beautifully spiced, and aromatic dish. If you are a working woman, who loves smart meal planning, here is a dish that can help you. I usually make a large of pot of this curry with greens beans, carrots, and potatoes; and store them in separate containers to be used at a later time during the week. You can also add cauliflower, green peas, and lima beans. I will eat this curry anytime of the day because, it has vegetables and its tasty!
This curry is very unique because, all the heat comes from green chilis (only). I do not add chili powder to spice up this curry. I added around 12 green chilis to my recipes. The green chilis that are available in my local supermarket do not have any heat! The green chilis impart a very beautiful light green color to this curry, quite different. I have provided very detailed instructions with pictures to help you make this vegetable kurma. You have to put in some effort but, I promise you the end result will be worth it.
How to make Vegetable Curry/ Kurma?
I would suggest that you begin by cutting the your vegetables and boiling them in water on medium heat. While the veggies are boiling, gather all the ingredients required for the ‘initial tempering’ process. Once the tempered ingredients have cooled down, grind them together with coconut flakes to a very smooth mixture. It forms the base for our vegetable curry. The next step is to add the coconut mixture to the vegetables. Make sure the vegetable have partially cooked before adding the coconut mixture. The final step is tempering some spices in hot oil and adding them to the vegetable curry.
Serving suggestion
This vegetable curry can be served with any of the following: rice, rotis, chappathis, dosas, or idlis. I recently had this curry with a toasted bread for breakfast!
Try it and let me know how it turned out! Do share and comment!!
Happy cooking!
Vegetable Curry/ Kurma- Indian style
Ingredients
- 1/2 lb potatoes peeled and diced
- 1/2 lb green beans cut into small pieces
- 1/2 lb carrots peeled and diced
Initial Tempering
- 1 tbsp oil
- 1 tsp fennel seeds
- 1 tbsp ginger-garlic paste Please refer notes to learn how to make ginger-garlic
- 10-12 green chilis or as required
- 5 cashew nuts
- 2 medium-sized onions finely chopped
Ground Coconut curry base/mixture
- 1 1/2 cups freshly grated coconut or coconut flakes
- Add all the tempered and cooled down ingredients from initial tempering
- 1/4 tsp turmeric as required
- 1 cup water
Final Tempering
- 1 tbsp oil
- 2 inch cinnamon stick
- 6 cloves
- 1 tsp fennel seeds
- 2 large bay leaves
- 1 sprig curry leaves
Instructions
Boil the Veggies
- Add carrots, potatoes, and green beans to a large pot. Add at least 2 cups of water to the vegetables and salt. Cook them on medium heat
Initial Tempering
- Heat oil in a pan on medium-high heat. Once the oil becomes hot, add all the ingredients listed under ‘Initial tempering’ in quick succession(in the same order as listed).
- Sauté until the onion turn golden brown
- Remove the pan from its heat source and let the ingredients cool down
Make the ground Coconut curry base/mixture
- Once the ingredients from the initial tempering have cooled down, transfer them to a mixer. Add 1 1/2 cups of coconut flakes or freshly grated coconut.
- Grind everything by adding water (as needed) to get a very smooth curry base.
Making the Vegetable Curry/Kurma
- Now add the coconut base/mixture to the boiling vegetable (make sure the vegetables have cooked at least 75% before adding the coconut mixture)
- Add 1/4 tsp turmeric powder
- Add more water if required. Give it all a good stir and taste. Add more salt if required
- Let the curry come to a boil. Reduce the heat to medium and the let the vegetables cook completely
Final tempering
- Once the vegetables are done cooking, heat a small pan.
- Add a tbsp of oil to the pan.
- Once the oil is hot, add all the ingredients listed under ‘Final tempering’. Let them splutter and tip it into the curry.
- Give the curry a good stir and turn off the heat
- Serve immediately with any of the following: steamed white rice, crispy dosa, hot idlis or chappathis/roti
Notes
Direction with pictures
Boil the Veggies
Add carrots, potatoes, and green beans to a large pot. Add at least 2 cups of water to the vegetables and salt. Cook them on medium heat.
Initial Tempering
1.Heat oil in a pan on medium-high heat. Once the oil becomes hot, add all the ingredients listed under ‘Initial tempering’ in quick succession(in the same order as listed).
2. Sauté until the onion turn golden brown
3. Remove the pan from its heat source and let the ingredients cool down
Make the ground Coconut curry base/mixture
1.Once the ingredients from the initial tempering have cooled down, transfer them to a mixer. Add 1 1/2 cups of coconut flakes or freshly grated coconut.
2. Grind everything by adding water (as needed) to get a very smooth curry base.
Making the Vegetable Curry/Kurma
1.Now add the coconut base/mixture to the boiling vegetable (make sure the vegetables have cooked at least 75% before adding the coconut mixture)
2. Add 1/4 tsp turmeric powder
3. Add more water if required. Give it all a good stir and taste. Add more salt if required
4. Let the curry come to a boil. Reduce the heat to medium and the let the vegetables cook completely
Final tempering
1.Once the vegetables are done cooking, heat a small pan.
2. Add a tbsp of oil to the pan
3. Once the oil is hot, add all the ingredients listed under ‘Final tempering’. Let them splutter and then tip it into the curry
4. Give the curry a good stir and turn off the heat
5. Serve immediately with any of the following: steamed white rice, crispy dosa, hot idlis or chappathis/roti!
For more side dish recipes, click here.
