Vegetable Kurma

Delight your taste buds with this creamy and aromatic Vegetable Kurma, a South Indian-inspired curry bursting with fresh mixed vegetables simmered in a luscious coconut milk base. Infused with the warm, earthy flavors of cumin, cinnamon, cardamom, and cloves, this flavorful dish is elevated with a medley of spices like turmeric, garam masala, coriander, and a hint of red chili for a subtle kick. Perfect for a comforting weeknight dinner, this one-pot vegetarian recipe is not only quick to prepare but also versatile, pairing beautifully with soft rotis, flaky parathas, or steamed rice. Whether you’re a seasoned kurma enthusiast or trying it for the first time, this dish is an irresistible fusion of spice, creaminess, and wholesome goodness.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups mixed vegetables (carrots, potatoes, green beans, cauliflower)
• 1 large onions
• 2 small green chilies
• 2 teaspoons ginger-garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 1 cup coconut milk
• 2 tablespoons oil
• 1 cup water
• 1 teaspoon cumin seeds
• 1 inch cinnamon stick
• 3 pods cardamom pods
• 2 pieces cloves
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Wash and chop the mixed vegetables into bite-sized pieces. Finely slice the onion and slit the green chilies.

Step 2

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.

Step 3

Add the sliced onions and green chilies to the pan. Sauté until the onions turn golden brown.

Step 4

Mix in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 5

Add the chopped vegetables to the pan and stir well. Sprinkle coriander powder, turmeric powder, red chili powder, and garam masala over the vegetables.

Step 6

Add salt and mix everything thoroughly to coat the vegetables with the spices.

Step 7

Pour in the coconut milk and water. Stir well and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes until the vegetables are tender.

Step 9

Check for seasoning and adjust salt if necessary. Once the vegetables are cooked, remove the pan from heat.

Step 10

Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or rice.

Nutrition Facts

Serving size	(1147.0g)

Amount per serving	% Daily Value*
Calories	687.8

Total Fat 32.4g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2565.6mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 38.9g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 315.0mg	0%
Iron 11.6mg	0%
Potassium 2104.6mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 7.0%

Carbs: 52.1%