Vegetable Kurma Recipe – Coconut Cashew & Poppy Seed Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Kurma Recipe – Coconut Cashew & Poppy Seed Delight

Introduction

Oh, Kurma! Just the name conjures up images of comforting South Indian meals, doesn’t it? This Vegetable Kurma is a family favourite – a creamy, fragrant delight packed with goodness. I first made this for a potluck and it disappeared so quickly! It’s a little bit special because of the coconut, cashew, and poppy seed paste, which gives it a richness you won’t find in other kurmas. It’s perfect for a weeknight dinner or a festive occasion. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Kurma isn’t just delicious; it’s wonderfully versatile. It’s a fantastic way to sneak in extra veggies, and the flavour is just…wow. The combination of spices is warm and inviting, and the creamy texture is incredibly satisfying. Plus, it pairs beautifully with so many things! You’ll love how relatively easy it is to make such a flavourful dish.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Mixed vegetables (carrot, beans, peas, potato)
• 2 tbsp Cooking oil
• 1 no Cinnamon
• 2 nos Cloves
• 1 no Elachi (Cardamom)
• 1 Big onion
• 1 Tomato
• 1 Green chilli
• ¼ tsp Turmeric powder
• 1 – 1.5 tsp Red chilli powder (Kashmiri)
• 1 tsp Coriander seeds powder (Dhania)
• ½ tsp Garam masala powder
• ½ tsp Kasuri methi (Dried Fenugreek Leaves)
• ⅓ cup Fresh curd (Yogurt)
• 2-3 tbsp Boiled Milk
• ¼ cup Grated coconut
• 5 Cashew nuts
• 2 tsp Poppy seeds (soaked)

Ingredient Notes

Let’s talk ingredients! The real star here is the coconut-cashew-poppy seed paste. Don’t skip the soaking of the poppy seeds – it’s crucial for a smooth paste. Cashews add a lovely richness, and the coconut ties everything together.

Traditionally, this kurma uses a blend of vegetables like carrots, beans, potatoes, and peas. But feel free to experiment! Cauliflower, green beans, or even mushrooms work beautifully.

The spices are pretty standard for South Indian cooking, but the quality makes a difference. Kashmiri chilli powder gives a vibrant colour without too much heat. And don’t underestimate the aroma of kasuri methi – it’s a game changer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your mixed vegetables. Then, pressure cook them on high flame for one whistle. Once cooled, set them aside. This ensures they’re tender but still hold their shape.
2. Now, let’s make that amazing paste. Grind the grated coconut, cashew nuts, and soaked poppy seeds into a super smooth paste. Add a splash of water if needed. Keep this aside – it’s the heart of our kurma.
3. Heat the oil in a kadai (or a deep pan). Add the cinnamon, cloves, and elachi. Let them sizzle for a few seconds until fragrant. Then, add the chopped onion, tomato, and green chilli. Sauté until the tomatoes turn soft and mushy.
4. Time for the spice magic! Add the turmeric powder, coriander powder, and red chilli powder. Sauté for another 2 minutes, stirring constantly to prevent burning.
5. Add the cooked vegetables and the coconut-cashew-poppy seed paste. Mix well to coat everything in the spice blend. Pour in the fresh curd and simmer for 5-7 minutes, allowing the flavours to meld.
6. Stir in the garam masala powder and crushed kasuri methi. Let it come to a gentle boil for just a minute.
7. Finally, adjust the consistency with boiled milk. Add a little at a time until you reach your desired thickness. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the vegetables! You want them tender, but not mushy.
• A good quality kadai helps distribute heat evenly.
• Taste as you go and adjust the spices to your liking.
• If the paste is too thick, add a tablespoon or two of water while grinding.

Variations

• My friend Priya loves adding paneer (Indian cheese) to her kurma. It adds a lovely protein boost.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My grandmother always used to add a pinch of sugar to balance the flavours.

Vegan Adaptation

Easy peasy! Simply swap the fresh curd for a plant-based yogurt alternative. Coconut yogurt works particularly well.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of red chilli powder to control the heat. Start with ½ tsp for a mild kurma and increase gradually to 1.5 tsp for a spicier version. You can also remove the green chilli if you prefer.

Festival Adaptations (Onam, Diwali)

This Vegetable Kurma is a wonderful addition to a festive spread! It’s often served as part of an Onam sadya (feast) and is also a popular choice for Diwali celebrations.

Serving Suggestions

This kurma is incredibly versatile. It’s amazing with idiyappam (string hoppers) and sweet coconut milk – a classic South Indian combination. But it’s also delicious with rice, roti, paratha, or even appam.

Storage Instructions

Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours deepen!

FAQs

What is the significance of using poppy seeds in this kurma?

Poppy seeds add a unique nutty flavour and a wonderful creamy texture to the kurma. They’re a traditional ingredient in South Indian cuisine and contribute to the overall richness of the dish.

Can I use store-bought kurma paste instead of making it from scratch?

While you can use store-bought kurma paste, the flavour won’t be quite the same. The homemade paste with coconut, cashew, and poppy seeds is what truly makes this kurma special.

What vegetables are best suited for this Vegetable Kurma?

Carrots, beans, peas, and potatoes are classic choices. But feel free to experiment with cauliflower, green beans, mushrooms, or any other vegetables you enjoy.

How can I adjust the thickness of the kurma?

Add boiled milk, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.

Can this kurma be made ahead of time?

Absolutely! You can make the kurma a day or two in advance. The flavours will actually develop and deepen over time. Just store it in an airtight container in the refrigerator and reheat before serving.