Vegtable Kurma

Vegtable Kurma Recipe - Authentic Indian Dish with String Beans, Carrots, Potatoes, and More

Region / culture: India | Servings: 4

Introduction

Vegetable Kurma is a delicious and aromatic South Indian stew made with a variety of vegetables and a flavorful coconut-based gravy. This dish is perfect for a comforting meal and is packed with nutrients and flavors.

History

Vegetable Kurma has its origins in South India, where it is a popular dish served in households and restaurants alike. The dish has evolved over time, with different regions adding their own unique twist to the recipe. It is often served as a side dish with rice, chapatis, or puris.

Ingredients

1 cup finely chopped green or string beans
1 cup finely chopped carrots
2 potatoes, finely cubed
0.5 cup green peas
1 large tomato, chopped
salt (to taste)
2 tbsp ghee
2 bay leaves
2 whole dried red chilies
2 cloves
0.5 bunch cilantro leaves, for garnish
0.5 cup coconut flakes
7 green chilies
1 small onion, chopped
0.5 inch fresh ginger
0.5 tsp turmeric powder
1 bunch cilantro leaves
a little water
1 tbsp cumin seeds
1 inch cinnamon stick
6 whole cloves
2 pods cardamom
1 tbsp poppy seeds

How to prepare

Paste

Place all the ingredients from the coconut to the water in an electric blender, adding only a small amount of water.
Blend until a smooth paste is formed.

Masala

In a heavy pan, place the cumin seeds, cinnamon bark, cloves, cardamom pods, and poppy seeds.
Dry roast the spices until they release a strong aroma.
Remove from heat and let them cool.
Grind the roasted spices into a fine powder using a blender, then set aside.
Peel and prepare the vegetables as needed, and place them in a heavy saucepan.
Add enough water to cover the vegetables.
Cover the pan with a lid and cook until the vegetables are tender.
Next, add the chopped tomatoes and salt to taste.
Simmer for 3-4 minutes.
Add 3-4 cups of water, depending on desired thickness of the stew.
Bring to a boil.
Add the previously prepared paste, stirring well before sprinkling in the masala powder.
In a heavy frying pan or skillet, heat the ghee.
Saute the bay leaves, red chilies, and cloves until the chilies turn a nice brown color, being careful not to burn them.
Now, add the perfumed ghee into the Kurma.
Garnish with cilantro leaves.
Serve hot with rice, chapatis, or puris.

Variations

Add paneer or tofu for a protein boost.
Use different vegetables such as cauliflower, bell peppers, or mushrooms.
Adjust the spice level by adding more or less chilies.

Cooking Tips & Tricks

Make sure to finely chop the vegetables to ensure even cooking.

- Roasting the spices before grinding them enhances their flavor.

- Adjust the amount of water based on your desired consistency of the stew.

- Garnish with fresh cilantro leaves for a burst of freshness.

Serving Suggestions

Serve hot with rice, chapatis, or puris for a complete and satisfying meal.

Cooking Techniques

Blend the coconut and spice paste until smooth.

- Simmer the stew on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable oil instead of ghee for a vegan version.

- Substitute cashews for poppy seeds if needed.

Make Ahead Tips

Prepare the coconut paste and masala powder ahead of time for a quicker cooking process.

Presentation Ideas

Garnish with a sprinkle of fresh cilantro leaves for a pop of color.

Pairing Recommendations

Pair Vegetable Kurma with steamed rice, roti, or naan for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan or microwave until heated through.

Nutrition Information

Calories per serving

Calories per serving: 250

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 5g per serving

Vitamins and minerals

Vitamins and Minerals: Vitamin A, Vitamin C, Iron, Potassium

Alergens

Allergens: Coconut, Poppy seeds

Summary

Vegetable Kurma is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome meal that can be enjoyed by the whole family.

Summary

Vegetable Kurma is a flavorful and nutritious dish that is perfect for a comforting meal. Packed with a variety of vegetables and a fragrant coconut gravy, this South Indian stew is sure to be a hit at your dinner table. Enjoy it with rice, chapatis, or puris for a satisfying meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Vegetable Kurma. It was a warm summer day, and I was visiting my friend Shanti's house for lunch. Shanti's mother was in the kitchen, chopping vegetables and grinding spices to make this delicious dish. The aroma that wafted through the air was intoxicating, and I couldn't wait to taste it.

As I watched Shanti's mother cook, I asked her where she learned to make Vegetable Kurma. She smiled and told me that it was a family recipe passed down through generations. She learned how to make it from her mother, who learned it from her grandmother, and so on. I was fascinated by the idea of a recipe being handed down from mother to daughter for so many years.

After that day, I couldn't get the taste of Vegetable Kurma out of my mind. I begged Shanti's mother to teach me how to make it, and she graciously agreed. We spent an entire afternoon in her kitchen, as she patiently guided me through the process of making the dish. I learned how to grind the spices, chop the vegetables, and cook everything together in perfect harmony.

Over the years, I have made Vegetable Kurma countless times for my family and friends. Each time, I am transported back to that summer day in Shanti's kitchen, watching her mother work her magic. The dish has become a staple in my household, and my family never grows tired of its comforting flavors.

As I continued to cook and experiment with different recipes, I discovered that each family has their own version of Vegetable Kurma. Some use coconut milk for a creamy texture, while others opt for a tomato-based sauce for a tangy flavor. Some add cashew nuts for richness, while others prefer a simpler, lighter version.

I have collected recipes from various sources over the years, tweaking and adjusting them to suit my taste. I have learned that cooking is a creative process, and there is no right or wrong way to make a dish. Each cook brings their own unique touch to a recipe, making it truly their own.

One of my favorite versions of Vegetable Kurma is a recipe I learned from a dear friend who hails from Kerala. She taught me how to make a traditional South Indian Kurma, with a blend of aromatic spices and fresh coconut. The flavors are bold and vibrant, with just the right amount of heat.

To make this dish, you start by grinding together a mixture of coconut, green chilies, ginger, and garlic to form a smooth paste. In a pan, you heat some oil and add mustard seeds, curry leaves, and sliced onions. Once the onions are soft and translucent, you add the ground paste and cook it until it turns golden brown.

Next, you add a medley of chopped vegetables such as carrots, potatoes, peas, and beans. You stir in some turmeric, coriander, cumin, and garam masala, along with a splash of water. Let the vegetables simmer until they are cooked through and the flavors have melded together.

Finally, you finish the dish with a drizzle of coconut milk for creaminess and a sprinkle of fresh cilantro for a burst of freshness. Serve the Vegetable Kurma hot with steamed rice or fluffy chapatis for a satisfying meal that is sure to please even the pickiest eaters.

As I sit down to enjoy a bowl of Vegetable Kurma, I am reminded of the countless hours I have spent in the kitchen, honing my craft and perfecting my recipes. Cooking has become more than just a chore for me; it is a way to connect with my roots, my family, and my friends.

I am grateful for all the people who have shared their recipes with me over the years, enriching my culinary repertoire and inspiring me to keep experimenting and exploring. Each dish tells a story, a narrative of tradition, culture, and love that transcends time and space.

And so, as I take another bite of this delicious Vegetable Kurma, I am filled with gratitude for all the lessons I have learned and all the memories I have created in my kitchen. Cooking is not just about following a recipe; it is about passion, creativity, and love. And that is something I will cherish forever.