Vegetable Kurma
A medley of fresh vegetables simmered in a light, creamy coconut milk gravy. This South Indian classic is mildly spiced and perfect with chapati or rice, now updated to be lower in saturated fat.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Heat oil in a pan or kadai over medium heat.
- b.Add the cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.
- c.Add the chopped onion and cook until translucent, about 3-4 minutes.
- d.Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
TIPSautéing the whole spices first releases their essential oils, building a flavorful base for the kurma. - 2
Step 2
- a.Add the chopped tomato and cook until soft and mushy, about 4-5 minutes.
- b.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
- 3
Step 3
- a.Add the diced carrots, beans, potato cubes, and green peas to the pan.
- b.Pour in 1 cup of water and add the salt. Stir everything together.
- c.Cover the pan and simmer on medium-low heat for 10-12 minutes, or until the vegetables are fork-tender.
TIPCut the potatoes and carrots into similar small sizes to ensure they cook evenly with the other vegetables. - 4
Step 4
- a.Reduce the heat to low.
- b.Stir in the light coconut milk and garam masala.
- c.Gently simmer for 2-3 minutes, allowing the gravy to thicken slightly. Do not boil.
- d.Turn off the heat.
TIPAvoid boiling the kurma after adding coconut milk, as it can cause the gravy to split or curdle. - 5
Step 5
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, use fresh, tender vegetables. You can also use a mix of cauliflower, sweet corn, or bell peppers.
- 2To make the gravy thicker, you can mash a few pieces of cooked potato against the side of the pan.
- 3If you prefer a slightly sweeter taste, you can add a pinch of sugar along with the coconut milk.
- 4This kurma can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Vegan
This recipe is already vegan. Ensure you use vegetable oil instead of ghee.
high proteinHigh protein
Add 1/2 cup of boiled chickpeas or 100g of cubed firm tofu along with the vegetables to boost the protein content.
quickQuick
Use a bag of frozen mixed vegetables to cut down on chopping and prep time.
gluten freeGluten free
This recipe is naturally gluten-free. Serve with rice or gluten-free bread.
Why this is on our healthy list.
Rich in Fiber
The mix of vegetables like carrots, beans, and peas provides ample dietary fiber, which aids digestion and promotes gut health.
Low in Saturated Fat
By using light coconut milk instead of a traditional coconut-cashew paste, this recipe is significantly lower in saturated fat, making it a heart-healthy option.
Packed with Vitamins
Carrots are a great source of Vitamin A, while peas and beans provide essential B vitamins, supporting overall immunity and energy levels.
Provides Essential Minerals
Potatoes and green vegetables contribute important minerals like potassium and iron, which are vital for blood pressure regulation and energy production.
Frequently asked questions
Yes, Vegetable Kurma is a healthy dish packed with fiber, vitamins, and minerals from the variety of vegetables. This version uses light coconut milk, which keeps the saturated fat content low, making it a heart-healthy choice.