Keep the simmer gentle
Once the coconut paste goes in, avoid a fierce boil. Stir along the bottom of the pan and loosen the sauce with warm water when it becomes too thick.
From the home kitchen
Vegetable kurma, one comforting spoonful at a time.
Tender vegetables in a fragrant coconut and cashew sauce, with enough warmth to make a simple meal feel special.
Prep: about 20 minutesCook: about 30 minutesServes 4
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A gentle curry with plenty of character
This home-style version brings together carrots, potatoes, beans and peas in a sauce made from coconut, cashews and fennel. Onion and tomato give the base depth, while whole spices add a warm aroma.
Kurma has many regional and household variations. This recipe is one practical approach for a home kitchen, rather than a claim to a single definitive version.
What goes into the pot
Vegetables and curry base
- 1 medium potato, peeled and cut into small cubes
- 1 medium carrot, diced
- ½ cup green beans, cut into short pieces
- ½ cup green peas
- 1 medium onion, finely sliced
- 1 medium tomato, chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons neutral cooking oil
- 1 small cinnamon stick, 2 cloves and 2 cardamom pods
- ¼ teaspoon turmeric and ½ teaspoon ground coriander
- ¾ teaspoon salt initially, then adjust to taste
- 1½–2 cups water, as needed
- Chopped coriander leaves, to finish
Coconut and cashew paste
- ½ cup grated fresh or thawed frozen coconut
- 10 unsalted cashews, soaked until softened
- 1 teaspoon fennel seeds
- 1 small green chilli, optional
- ⅓–½ cup water, enough for blending
Blend these ingredients into a smooth paste. Pause to scrape the sides of the blender, adding a little water if the mixture is too thick to move.
Ingredient note: This version contains cashews. For a cashew-free variation, omit them and add a little more coconut; check all ingredients against your dietary needs.
How to make vegetable kurma
- Prepare the vegetables. Cut the potato and carrot into similarly sized pieces so they cook evenly. Make the coconut paste and set it aside.
- Warm the whole spices. Heat the oil in a heavy saucepan over medium heat. Add cinnamon, cloves and cardamom, stirring briefly until fragrant.
- Build the base. Add onion and cook until softened and lightly golden. Stir in ginger-garlic paste for about a minute, then add tomato, turmeric and ground coriander. Cook until the tomato breaks down.
- Simmer the vegetables. Add potato, carrot, beans, salt and 1½ cups water. Cover and simmer gently until the firmer vegetables are nearly tender, stirring occasionally.
- Add the paste. Stir in the coconut mixture and peas. Simmer gently for another 8–10 minutes, stirring to prevent sticking. Add more water if needed.
- Finish and serve. Check that the vegetables are tender. Adjust salt, remove the whole spices where practical, and finish with coriander leaves.
Small details that improve the bowl
Choose a simple pairing
Serve with chapati, plain rice, dosa or appam. A mild accompaniment leaves room for the fennel and whole spices to come through.
Recipe questions
Can I use frozen mixed vegetables?
Yes. Adjust the simmering time because smaller frozen pieces may cook more quickly than fresh potato and carrot. Check tenderness rather than relying only on the timer.
Does the sauce need cream?
No. Coconut and blended cashews provide body in this version. Add water gradually to reach the consistency you prefer.
How can I make it less spicy?
Leave out the green chilli. Keep the fennel, cinnamon and cardamom for fragrance without adding chilli heat.
Why did my sauce become too thick?
The paste thickens as it cooks and rests. Stir in a splash of warm water, simmer briefly, and taste again before serving.