Spicy South Indian Vegetable Kurma (Quick & Easy)

35 minutes

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Spicy South Indian Vegetable Kurma (Quick & Easy) - Plattershare - Recipes, food stories and food lovers

4.67 from 3 votes
Indian

About Spicy South Indian Vegetable Kurma (Quick & Easy)

Imagine fragrant spices swirling in a rich coconut milk gravy, embracing tender vegetables in a warm, flavorful hug. This South Indian Vegetable Kurma is a vibrant and aromatic curry, perfect for any occasion, from a weeknight dinner to a special gathering.
This quick and easy recipe captures the authentic taste of South India with a blend of whole spices and chilies. The creamy coconut-based sauce coats each vegetable, creating a symphony of flavors that will tantalize your taste buds.
Serve this delightful vegetarian Kurma with fluffy rice, warm roti, or naan for a truly satisfying and impressive meal. It's a dish that will transport you straight to the heart of South Indian cuisine.
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Recipe Time & More

Prep20 minutes
Cook15 minutes
Total35 minutes
Calories139 kcal
Serves4
Served AsDinnerLunch
Recipe TasteSaltySpicy

Ingredients
 

Vegetables

  • 1 cup Vegetables chopped (carrot, beans, cabbage, cauliflower, mixed, potato, turnip)
  • 1 cup Peas fresh or frozen, green
  • 1 Bell Peppers capsicum, chopped

Aromatics and Spices

Fats

  • 3 tsp Oil vegetable or canola
  • 3 tsp Ghee

Masala Paste

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Instructions
 

  • Boil the mixed vegetables in salted water until tender. This ensures the vegetables cook evenly and retain their vibrant color. Set the cooked vegetables aside.

Masala Paste

  • Dry roast the cashews, poppy seeds, cloves, cinnamon sticks, star anise, fennel seeds, and cardamom pods in a pan until fragrant. Roasting deepens the flavor of the spices. Then, combine the roasted spices with the fresh coconut and grind to a smooth paste with a little water. Set the masala paste aside.
  • Heat the oil and ghee in a pan. Add the cumin seeds and let them splutter. This adds a smoky aroma to the kurma. Add the chopped onions and sauté until translucent.
    Spicy South Indian Vegetable Kurma (Quick & Easy) - Plattershare - Recipes, food stories and food lovers
  • Add the green peas and chopped bell pepper to the pan. Sauté for 2 minutes until slightly softened.
  • Stir in the ginger-garlic paste and sauté for a minute until fragrant. This creates a flavorful base for the kurma.
  • Add the turmeric powder, red chili powder, and coriander powder. Sauté for a few seconds until fragrant, being careful not to burn the spices.
  • Add the boiled mixed vegetables to the pan along with 1/2 cup of water. Bring to a simmer.
    Spicy South Indian Vegetable Kurma (Quick & Easy) - Plattershare - Recipes, food stories and food lovers
  • Stir in the prepared masala paste and mix well. Simmer until the kurma thickens slightly. Add more water if needed to adjust the consistency.
  • Season with salt to taste. Garnish with fresh coriander leaves and serve hot.

Recipe Notes

Expert Tips

  • For a richer flavor, roast the spices briefly before grinding them. This enhances their aroma and adds depth to the kurma.
  • Adjust the consistency of the kurma by adding more water or coconut milk if needed. Simmer gently to achieve your desired thickness.
  • Garnish with fresh coriander leaves and a squeeze of lemon juice just before serving for a burst of freshness.

Storage Instructions

  • Store leftover kurma in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it thickens too much.

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4.67 from 3 votes

Recipe Nutrition

Calories: 139kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 91mgPotassium: 237mgFiber: 5gSugar: 5gVitamin A: 1133IUVitamin C: 47mgCalcium: 74mgIron: 2mg

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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