Veg Kurma Recipe With Coconut Milk Easy Cooking Procedure
Know the details about the Veg Kurma Recipe With Coconut Milk Easy Cooking Procedure, Veg Kurma Recipe With Coconut Milk Home Cooking
Veg Kurma with Coconut Milk: A Delightful Indian Dish
Vegetable Kurma, or Veg Kurma, is a popular Indian dish known for its rich and creamy texture, aromatic spices, and generous use of vegetables. This recipe uses coconut milk to add a silky richness, making the dish even more delicious and satisfying. It’s wholesome, nutritious, and perfect for special occasions or just a cozy family dinner.
Veg Kurma Recipe With Coconut Milk Easy Cooking Procedure
About Veg Kurma with Coconut Milk
Veg Kurma is a South Indian style curry made with a medley of vegetables cooked in a creamy coconut cashew-based sauce. The use of coconut milk adds a unique flavor and creaminess to the dish, balancing out the spice levels and providing a wonderful depth of flavor.
Items Required List & Quantity
- Mixed vegetables (carrots, peas, beans, potato): 3 cups
- Onions (finely chopped): 2
- Tomato: 1
- Coconut milk: 250 ml
- Cashews: 15
- Cooking oil: 1 tbsp
- Garlic cloves: 3
- Green chillies: 2
- Curry leaves: 6-7
- Fennel seeds: 1 tsp
- Stone flower (Kalpaasi): 1
- Salt: to taste
Nutritional Information
A serving of Veg Kurma with coconut milk is approximately 250 calories. It is rich in dietary fiber, vitamins A and C from the vegetables, and healthy fats from the coconut milk and cashews.
Cooking Time
Preparation time: 20 minutes Cooking time: 40 minutes
Cooking Procedure Overview
The process of making Veg Kurma involves sautéing finely chopped onions, garlic, and green chillies in cooking oil. Then, adding the mixed vegetables, tomato, fennel seeds, stone flower, and curry leaves. Once the vegetables are cooked, cashews and coconut milk are added to provide a creamy texture.
Detailed Step-by-Step Cooking Procedure
- Preparation: Chop all the vegetables, onions, and tomato. Soak the cashews in warm water.
- Sautéing: Heat oil in a pan. Add finely chopped onions, garlic cloves, and slit green chillies. Sauté until the onions turn golden brown.
- Adding Vegetables: Add the mixed vegetables, chopped tomato, fennel seeds, stone flower, and curry leaves to the pan. Cook until the vegetables become tender.
- Adding Cashews and Coconut Milk: Drain the soaked cashews and add them to the pan. Stir for a few minutes before pouring in the coconut milk.
- Simmering: Lower the heat and let the curry simmer until it thickens. This usually takes about 20 minutes.
- Seasoning: Add salt according to taste. Give the curry a final stir and then switch off the heat.
- Serving: Serve the Veg Kurma hot with rice or Indian breads like roti or naan.
Tips
- You can use any combination of vegetables based on your preference.
- For a nut-free version, you can skip the cashews or replace them with sunflower seeds.
- If you want a spicier Kurma, you can add more green chillies or some red chilli powder.
Things to Know
Veg Kurma is a versatile dish that pairs well with various Indian breads and rice dishes. It can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
FAQs
1. Can I use canned coconut milk?
Yes, you can use canned coconut milk. However, make sure it’s unsweetened as sweetened versions can alter the taste of the dish.
2. Can I make this dish vegan?
Yes, this Veg Kurma recipe is naturally vegan. Just ensure that the coconut milk you’re using does not contain any dairy derivatives.
3. Can I freeze Veg Kurma?
Yes, Veg Kurma freezes well. You can store it in an airtight container and freeze it for up to a month. Thaw overnight in the refrigerator and reheat before serving.
Cooking a delicious Veg Kurma with Coconut Milk is a breeze with this simple and easy-to-follow recipe. It’s a dish that’s sure to impress your family and friends with its rich flavors and creamy texture. Happy cooking!
