Authentic Vegetable Kurma Recipe – Cashew & Coconut Based

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Kurma Recipe – Cashew & Coconut Based

Introduction

There’s just something so comforting about a rich, flavorful kurma. It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Vegetable Kurma is a family favorite – a creamy, cashew and coconut-based curry packed with goodness. It’s a little bit of effort, but trust me, every single bite is worth it! I first made this on my own when I was craving a taste of home, and it instantly transported me back to my childhood kitchen.

Why You’ll Love This Recipe

This Vegetable Kurma isn’t just delicious; it’s wonderfully versatile. It’s a fantastic way to get your veggies in, and the cashew-coconut gravy is seriously addictive. Plus, it’s a great make-ahead dish, perfect for busy weeknights or when you’re entertaining. It’s a beautiful blend of flavors and textures that will impress everyone!

Ingredients

Here’s what you’ll need to create this delightful kurma:

• 12-15 cashews
• 1-1.25 cups cauliflower florets
• 1 medium potato
• 7-8 French beans
• 1 medium carrot
• 1 medium onion
• 1 medium tomato
• 5 tablespoons desiccated coconut
• 2 teaspoons white poppy seeds (khus khus)
• 0.5 tablespoon roasted chana dal
• 0.5 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 0.5 teaspoon cumin seeds
• 3 cloves
• 2 green cardamoms
• 4-5 black peppercorns
• 2 green chilies
• 3-4 garlic cloves
• 1 inch ginger
• 2 tablespoons oil
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 7-8 curry leaves
• 2 tablespoons yogurt
• 1.25 cups water
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your kurma turns out perfectly!

Cashews: Quality and Soaking
Using good quality cashews makes a big difference. They contribute so much to the creamy texture. Soaking them in hot water for 20-30 minutes softens them, ensuring a super smooth paste.

Cauliflower: Optional Blanching & Texture
I often add cauliflower, but it’s totally optional. If you do, a quick blanch (15-20 minutes in hot water) helps it cook evenly and keeps its lovely texture.

Desiccated Coconut: Regional Variations & Fresh Coconut Substitute
Desiccated coconut is convenient, but if you can get your hands on fresh coconut, even better! About ½ cup of grated fresh coconut can replace the 5 tablespoons of desiccated. Different regions in India have slightly different preferences – some use more coconut, others less.

Poppy Seeds (Khus Khus): Flavor Profile & Usage
Don’t skip the poppy seeds! They add a unique, nutty flavor and help thicken the gravy. They’re a traditional ingredient in many Indian curries.

Chana Dal: Adds Body & Protein
The roasted chana dal (split chickpeas) adds a lovely body and a bit of protein to the kurma. It blends seamlessly into the gravy.

Spice Blend: The Heart of Kurma – Cumin, Fennel, Cloves & Cardamom
The spice blend is where the magic happens! Cumin and fennel provide warmth, while cloves and cardamom add a fragrant sweetness. Don’t be afraid to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the cashews in hot water for 20-30 minutes. If you’re using cauliflower, blanch the florets in hot water for 15-20 minutes.
2. While those are soaking and blanching, chop all your vegetables – the potato, French beans, carrot, onion, and tomato. Everything should be roughly the same size for even cooking.
3. Now for the paste! Drain the cashews and add them to a blender along with the desiccated coconut, poppy seeds, chana dal, coriander seeds, fennel seeds, cumin seeds, cloves, cardamom, peppercorns, green chilies, garlic, ginger, and a little water. Grind everything to a super smooth paste. This is the heart of the kurma, so take your time!
4. Heat the oil in a pressure cooker over medium heat. Add the chopped onions and sauté until they turn translucent. Then, toss in the curry leaves – they’ll sizzle beautifully!
5. Add the chopped tomatoes, turmeric powder, and red chili powder. Sauté for 2-3 minutes, until the tomatoes soften and the oil starts to separate.
6. Pour in the ground paste and cook for 6-7 minutes, stirring constantly, until the oil separates from the mixture. This is a sign that the paste is cooked through.
7. Stir in the yogurt and cook for another minute. Then, add the chopped vegetables and sauté for 1-2 minutes to coat them in the spice mixture.
8. Add the water and salt. Close the pressure cooker lid and cook for 2-3 whistles (about 8-9 minutes). Once the pressure has released naturally, open the lid and check the consistency of the gravy. If it’s too thick, add a little more water.

Expert Tips

• Don’t rush the grinding process. A smooth paste is key to a creamy kurma.
• Sautéing the onions and tomatoes well is crucial for developing the flavor base.
• Adjust the amount of green chilies and red chili powder to control the spice level.

Variations

Vegan Kurma Adaptation
Easily make this vegan by swapping the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!

Gluten-Free Confirmation
This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the green chilies and red chili powder for a milder kurma. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Onam, Diwali)
This kurma is often made during festivals like Onam and Diwali. You can add paneer (Indian cheese) or other vegetables like peas and mushrooms for a more festive touch.

Serving Suggestions

Serve this Vegetable Kurma hot with steamed rice, roti, paratha, or naan. A side of raita (yogurt dip) and a simple salad complements it perfectly.

Storage Instructions

Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

What is the origin of Vegetable Kurma?
Kurma originated in the Mughal kitchens of India, blending Indian spices with Persian cooking techniques. It’s evolved over time, with regional variations using different vegetables and ingredients.

Can I use fresh coconut instead of desiccated coconut?
Absolutely! About ½ cup of grated fresh coconut can replace the 5 tablespoons of desiccated coconut.

How can I adjust the thickness of the Kurma gravy?
If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow it to reduce.

What vegetables can I substitute in this recipe?
Feel free to experiment! Peas, mushrooms, beans, and even spinach work well in this kurma.

Can I make this Kurma ahead of time?
Yes! Kurma actually tastes even better the next day as the flavors meld together. You can make it a day or two in advance and store it in the refrigerator.