Vegetable Kurma is a creamy vegetable curry made with mixed vegetables and coconut. This curry goes well with chapati, poori, appam, etc.
cut into small cubes
Kashmiri chilli powder
Heat oil in a large pan and saute onion until golden. Add ginger, garlic, and green chilli, saute until the raw smell goes.
Add Kashmiri chilli powder, coriander powder, and turmeric powder along with a few tablespoons of water and saute until the raw smell goes.
Add mixed vegetables and stir for a few minutes until everything mixes well.
Combine the mixed vegetable mixture, salt, and the required amount of water in a pressure cooker. Cook until the vegetables are done. (do not overcook the vegetables)
Grind everything listed under ‘for grinding’ to a smooth paste by adding enough water.
Add the coconut paste to the cooked vegetable mixture and mix well. Cook for a few minutes until the gravy starts to thicken.
Finally, add the coriander leaves and turn off the heat.
NOTE – For mixed vegetables, I used a combination of potato, carrot, and fresh green peas.
Kurma tends to thicken as it rests.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
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