Vegetable Kurma is a delicious, yet a simple easy to make dish. It is a very popular restaurant recipe in South India.

Vegetable Kurma  is a stew of assorted veggies simmered in a thick spicy coconut based gravy which pairs well with Parotta ,Poori, Chappathi, Appam, Idiyappam or with any kind of Indian Bread.


  • 100 gms. Carrot
  • 50 gms. Beans
  • 100 gms. Cauliflower
  • 50 gms. Green Peas ( I used frozen)
  • 3 tbsp. Coconut Oil (or any oil)
  • 1 tsp. Ginger finely chopped
  • 1 Onion Sliced
  • 4 Green Chilies sliced lengthwise
  • 1 tsp Turmeric powder
  • 1 cup Coconut grated
  • 1 tsp Fennel seeds
  • 15 gms Cashew nut
  • 2 Green chilies
  • 1 Tomato cut
  • 1 tsp Coconut oil
  • 4 Small onion/ Chuvannulli
  • Few Curry leaves
  • Coriander/Cilantro for garnish


  1. Cut vegetables in cubes mix with green peas and keep it aside.
  2. In a mixer grind coconut, fennel seeds, and cashew nut and green chilies to paste.
  3. Heat oil in a pan, add Onion, Ginger and Green Chilies and cook for some time.
  4. Add turmeric powder and mix. To this add the vegetables and cook.
  5. Once the vegetable is cooked add the coconut paste, tomato and salt. Add water if required and cook well and turn off the heat.
  6. Heat oil in another pan add small onions and curry leave and fry. Pour this over the prepared vegetable.
  7. Remove it to a serving bowl, garnish it with Coriander/Cilantro and serve.

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