Veg Kurma Recipe (Video Recipe)

Veg kurma is a delicious perfectly spiced South Indian style curry from Indian cuisine. Mixed vegetables are cooked in a gravy made with coconut, cashews and spices. Make this vegan and gluten-free Vegetable Kurma and serve it with rice, poori, dosa or appam. It tastes great any which way!

It is a curry, which in North India or Mughlai cuisine is known as Korma and Kurma in South Indian cuisine. The major difference between south Indian Kurma and North Indian Korma is coconut.

In the South Indian Kurma recipe the curry sauce is made with coconut and cashew and it is spicier. In North Indian Korma cream, nuts or seeds, yogurt, onion paste etc makes the base. Mughlai Korma is known for its mild spice level. 

The main similarity between both is both have creamy gravy. You can make them with a variety of vegetables, paneer, choice of meats. There are many variations of both Korma and kurma. 

Why I love Kurma

Growing up in a Punjabi home where Mom cooks Punjabi cuisine, I never tasted Kurma until I got married to a Military officer where I got exposed to many regional and international cuisines.

Thanks to a friend and her MIL staying with her who was generous enough to feed us frequently South Indian food quickly became a favourite. And till now the love affair continues.

Veg Kurma with crispy Dosa is one of my favourite combinations for brunch! A bowl of rice with delicious veg kurma and a glass of lassi is still one of my ultimate simple comfort foods. Just like Rajma chawal combo if not better.

Veg Kurma South Indian Style

While this curry is delicious, very flavourful, and simple to make, the list of ingredients used in making kurma is elaborate. But do not let this discourage you to make this try it chances are you will fall in love and make it on the repeat.

Let me tell my yummy reasons why!

• It is loaded with vegetables
• Packed with wholesome nutrition
• Tastes incredibly delicious 
• Very Flavourful

Ingredients You Need

Coconut: 

Nuts & Seeds: Cashew, Poppy seeds,  

Spices and Seasonings: Fennel seeds, Coriander seeds, Black peppercorn, Green cardamom, Cinnamon, Salt to taste, Coriander powder, Kashmiri red chilli, turmeric.

Vegetables: Onion, tomatoes, green beans, peas, cauliflower, potatoes, Coriander leaves  

Oil: For Kerala style kurma use coconut oil, this will further intensify the flavour. 

Optional: Some people add roasted chana dal and yogurt but I skipped both as per personal choice. You can add if you like to.

Veg Kurma Step by Step Recipe

Recipe Notes and Pro Tips 

• I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage.
• Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly.
• You can add paneer or tofu if you like to add some protein.
• While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture.
• I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables. 
• There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.

What To Serve with Vegetable Kurma

You can enjoy this hot and spicy mixed vegetable curry with Paratha, Rice, Poori or Dosa.

More Such Recipes

• Chana Sundal 

• Beans Poriyal 

• Curd Rice 

• Lemon Rice

• Vegetable Kurma 

• Coriander Lemon Soup 

• Egg Fried Rice 

• Delicious & Easy Rice Recipes

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📖 Recipe

Veg Kurma Recipe

Vegetable kurma is a delicious perfectly spiced South Indian style curry from Indian cuisine. Mixed vegetables are cooked in a gravy made with coconut, cashews and spices. Make this vegan and gluten-free Veg Kurma and serve it with rice, poori, dosa or appam. It tastes great any which way!

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Course: curry, Main Course, Side Dish

Cuisine: indian cuisine, south indian

Keyword: korma, kurma, mix veg, Vegetable Kurma

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6 Servings

Calories: 157kcal

Author: Rekha Kakkar

Equipment

• Instant Pot
• Non-Stick Pan (US)

Ingredients

For kurma masala paste

• ¼ cup fresh coconut
• 15 cashew
• 1 teaspoon fennel seeds
• 1 teaspoon poppy seeds
• 1 tablespoon coriander seeds
• ½ teaspoon black peppercorn
• 1 green cardamom
• Cinnamon
• 6 tablespoon water

For veg kurma

• 2 tablespoon Oil
• ½ teaspoon cumin
• ½ cup chopped onion
• ¾ cup tomatoes
• ½ cup beans
• ½ cup peas
• ½ cup cauliflower
• 1 cup potatoes
• 1.5 cup of water
• Coriander leaves
• Salt to taste
• 1 teaspoon Coriander powder
• 1 teaspoon Kashmiri red chilli
• ¾ teaspoon turmeric

Instructions

Make Kurma paste

• To make coconut poppy seeds and cashew paste, first add shredded coconut, cashew, poppy seeds, fennel seeds, coriander seeds, black peppercorns, cardamom and cinnamon and a few tablespoons of water. Grind it into a coarse paste.

Make Veg Kurma

• Set the Instant Pot on saute mode. Add in oil and add cumin seeds and chopped onion as well.
• Cook for 1 minute till onions are slightly brown.
• Add in chopped tomatoes and add salt, red chilli powder, turmeric and coriander powder.
• Cook this onion tomato masala for 2-3 minutes while stirring it so that it does not burn.
• Add coconut cashew and poppy seed paste and cook for 1-2 minute.
• Add in the vegetables one by one and mix everything. Add in 2 cups of water and mix.
• Cover the lid of the instant pot and set it for 3 minutes on high pressure.
• After pressure cooking is over. Allow the Instant pot to release naturally for 5 minutes.
• Then force release the pressure and open the IP.
• The veg kurma is done! Stir, garnish with coriander leaves and serve it with paratha, poori, dosa or rice.

Veg Kurma on Stove Top

• Make Kurma paste as described above.
• Heat oil in a pan, add cumin seeds.
• When cumin seeds start to pop add in chopped onions.
• Cook onions for 2-3 minutes on medium heat till they start to turn light brown.
• Add chopped tomatoes and mix everything.
• Now add salt, red chilli powder, turmeric, coriander powder and cook for 4-5 minutes till the masala is cooked.
• Add in coconut kurma masala paste and cook for a few minutes till it starts to release oil.
• Add in vegetables and saute them with masala for 2-3 minutes.
• Now add 2 cups of water, cover with a lid and cook for 15-20 minutes till vegetables are cooked through.
• When vegetables are cooked veg kurma is done.
• Garnish with freshly chopped coriander and enjoy.

Video

Notes

• I have used vegetables that we love. You can use vegetables of your choice. Only thing I suggest is to avoid watery vegetables like capsicum or cabbage.
• Another suggestion is to use vegetables which have approximately the same cooking time so that they cook evenly.
• You can add paneer or tofu if you like to add some protein.
• While making kurma masala paste grind it to a coarse consistency very smooth paste is not recommended for the perfect texture.
• I have made it in the Instant Pot you can make in a regular pressure cooker or pan on the stovetop. In this case, cooking time will vary as per your choice of vegetables. 
• There are many variations of Veg korma, this one which I am sharing here is Hotel style or restaurant-style vegetable kurma.

 

Nutrition

Calories: 157kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 393mg | Fiber: 4g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg