South Indian vegetable kurma is a delicious flavored mixed vegetable curry that is usually paired with chapati or poori. This flavorful korma is made using coconut, cashews, and spices ground into a creamy sauce and mixed vegetable is cooked in the light-flavored creamy curry.
2cupsmixed vegetablesuse carrots, beans, green peas, potatoes and cauliflower
2onions
2tomatoespureed
2green chilies
1tablespoonred chili powder
1 ½tablespooncoriander powder
1teaspoonturmeric powder
1teaspoonpepper powder
Salt to taste
2inchcinnamon stick
3cardamom
4cloves
1 teaspoonginger garlic paste
4tablespoongrated coconut
2tablespoonpoppy seeds
15 to 20cashew nuts
2tablespoonoil
Fresh coriander leaves for garnish
Instructions
Clean, wash, and chop all the vegetables into small pieces. Cook them either in a pressure cooker or open pot. Do not overcook the vegetables; they have to be cooked Al dente. Keep aside.
Finely chop onions. Puree tomatoes without adding water.
Soak cashews in enough water for about 30 minutes. Grind soaked cashews and poppy seeds with a little water into a fine paste.
Grind grated coconut into a thick smooth paste. Keep aside.
Add ginger garlic paste and cook till the raw smell of the paste is gone.
Add tomato puree and cook till oil separates from the sides of the pan.
Add the spice powders and mix well.
Now add cooked vegetables along with water in and bring it to a boil
Add salt to taste and cook for another 5 minutes.
Now add coconut paste and cashew-poppy seed paste, and simmer. Mix well and turn off the flame. Do not let it boil again; otherwise, the coconut paste will split the kurma.
Remove from flame immediately and serve hot with chapatis or pooris.
Notes
Kurma can be made with any vegetable of your liking but traditionally carrots, green beans, cauliflower, potato, and peas are the usual choice.
Do not overcook vegetables.
Whole spices are crucial to add flavor to kurma, don't skip it.
You can adjust the consistency of the kurma according to your liking. If you like thicker vegetable kurma increase coconut and poppy seeds a little to make a more creamy sauce.
Kurma is usually mildly flavored and not too spicy. If you prefer it to be spicy, add more slit and chopped green chilies.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.