VEGETABLE KURMA

Vegetable Kurma is a rich and flavorful South Indian curry made with a variety of vegetables simmered in a creamy, spiced coconut-based sauce. The unique combination of aromatic spices, like cumin, coriander, cinnamon, and cardamom, creates a warm and aromatic base for the vegetables, while the addition of coconut and yogurt gives the dish a smooth, rich texture. The vegetables are cooked to perfection, absorbing all the wonderful flavors of the curry, making it a delicious and satisfying vegetarian dish. Serve this vegetable kurma with rice, naan, or paratha for a wholesome and comforting meal.

Ingredients:

• 2 tablespoons oil (vegetable or coconut oil)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1/2 cup mixed vegetables (carrot, beans, peas, potatoes, or cauliflower)
• 1/2 cup potatoes, diced
• 1/2 cup cauliflower florets
• 1/4 cup green beans, chopped
• 1/4 cup peas
• 1/4 cup water
• Salt, to taste

For the paste:

• 1/4 cup shredded coconut (fresh or desiccated)
• 1 tablespoon cashews or almonds
• 1 tablespoon poppy seeds (optional)
• 1-2 green chilies (adjust to your spice preference)
• 1-inch piece of ginger
• 2 garlic cloves
• 1/2 teaspoon fennel seeds (optional)

For the spice mix:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 cinnamon stick
• 2-3 cardamom pods
• 2-3 cloves

For the finishing touches:

• 1/4 cup yogurt (plain, whisked)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Paste: In a blender or food processor, combine the shredded coconut, cashews or almonds, poppy seeds (if using), green chilies, ginger, garlic, and fennel seeds. Add a little water and blend into a smooth paste. Set aside.
2. Cook the Vegetables: 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 chopped onions and cook until they become soft and golden brown, about 5-7 minutes.
3. Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook for another 3-4 minutes until softened. Then, add the coriander powder, turmeric powder, and garam masala. Stir to combine, allowing the spices to cook for a minute.
4. Simmer the Kurma: Add the mixed vegetables (carrot, peas, potatoes, cauliflower, and beans) to the pan. Stir to coat them with the spices. Add the coconut paste and water, then cover and cook on medium heat for 10-15 minutes until the vegetables are tender and cooked through.
5. Finish the Curry: Once the vegetables are soft, add the whisked yogurt to the curry and stir gently. Let it simmer for another 2-3 minutes, adjusting the consistency by adding more water if needed. Taste and adjust the seasoning with salt as required.
6. Garnish and Serve: Garnish the Vegetable Kurma with fresh cilantro and serve it hot with rice, naan, or paratha.

Vegetable Kurma is a wonderfully creamy, aromatic curry that’s full of flavor and perfect for a cozy meal. The rich, coconut-based gravy and mix of vegetables make it a satisfying dish that pairs well with various types of Indian bread or rice, offering a delicious and wholesome vegetarian option.