This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.
Course: Breakfast, Lunch, Main Course, Side Dish
Keyword: coconut, curry, south indian, vegan, vegetables
150gcauliflowercut into bite-sized florets
100gFrench beanscut into pieces
100gcarrotscut into half moons
100ggsweetcornI used a combination of corn on the cob and kernels
50gpeasI used frozen
For the sauce:
1tbspcooking oilI used rice bran
1large onionfinely chopped
2green chilliesslit lengthways
5cmpiece fresh gingergrated
4green cardamom pods
1tspwhole coriander seeds
1/2tspwhole cumin seeds
1large tomato (approx. 150g)cut into pieces
1tbspchopped coriander leaves
1-2tbspcoconut milkto drizzle on top
Heat the oil in a pan. Add the cinnamon, cloves, cardamom, coriander seeds, fennel seeds, cumin seeds, peppercorns, fenugreek seeds, chillies, curry leaves, cashews, rice and onions. Saute for 4 minutes until the onion turns a light golden brown.
Next, add the ginger, tomatoes and turmeric. Cook for a further 2 minutes. Pour in the water and stir well. Cover with a lid and cook for 10 minutes if cooking on the stove in a conventional pan.If using an Instant Pot, pressure cook on high with the vent closed for 5 minutes. Carefully remove the lid and check the cashews are tender. Allow to cool down.
Remove the cinnamon stick and pile the mixture into a blender. Blend for 90 seconds until very smooth and creamy.
Pour the mixture through a fine-holed mesh sieve back into the pan. Use the back of a spoon to press the mixture through and catch any whole spice pieces, tomato skins and seeds. Add 250ml water to the blender jar and rinse to ensure you're getting every last bit of sauce out. Pour this through the sieve too. Discard any skins or seeds left in the sieve.
Return the pan to the heat. Add the coconut milk and season with salt. Add the vegetables (I used frozen peas so left these to the side until the end). Cover with a lid and cook for a further 15 minutes, until all the vegetables are tender.If using an Instant Pot, pressure cook on high with the vent closed for 10 minutes. Depressurise the pot and carefully remove the lid. Do this straight away or the vegetables may overcook.
Add the peas and chopped coriander. Stir well and check the seasoning. Drizzle with coconut milk, if desired. Serve the Kurma hot with lime wedges and your favourite dosa, roti, paratha or rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly in the microwave or in a saucepan to ensure food is piping hot before serving.
This South Indian-Style Vegetable Kurma is suitable for freezing. Store in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.