Veg Kurma Recipe Coconut Easy And Creamy Vegetable Kurma With Coconut Milk

Veg Kurma Recipe Coconut is a classic South Indian curry made with mixed vegetables simmered in a rich coconut-based sauce that’s creamy, aromatic, and full of flavor. I personally recommend this dish for weekend lunches or festive meals served with rotis, steamed rice, poori, or parotta. When I visited a small South Indian restaurant in Chennai years ago, what surprised me was how the coconut milk adds a silky texture that melds beautifully with spices and vegetables.

Recipe Card

Ingredients With Exact Quantities

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 bay leaf
• 1 medium cinnamon stick
• 2 cloves
• 2 green cardamom pods
• 1 large onion, finely sliced
• 1 tbsp ginger-garlic paste
• 1–2 green chilies, slit
• 1 large tomato, chopped
• 100 g potato, diced
• 100 g cauliflower florets
• 50 g carrots, sliced
• 50 g green peas (fresh or frozen)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 cup coconut milk (full fat)
• 1/4 cup grated fresh coconut (optional)
• 1/4 cup cashew nuts
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 150–200 ml water (as needed)

Step-By-Step Instructions

Prepare Coconut Masala Paste (10 mins)

1. In a blender, combine 1/4 cup grated coconut and 1/4 cup cashew nuts with 2 tbsp water. Blend to make a smooth paste. This forms the creamy base for the coconut sauce.

Tempering and Sautéing (5 mins)

2. Heat 2 tbsp oil in a heavy pot over medium heat. Add mustard seeds and let them crackle. Understanding Veg Kurma Recipe Coconut is essential.

3. Add 1 tsp cumin seeds, 1 bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds until fragrant.

Also, 4. Add sliced onions and sauté for 3–4 minutes until they turn translucent.

Building The Curry Base (10 mins)

5. Add 1 tbsp ginger-garlic paste and slit green chilies. Cook for 1 minute, stirring continuously. This relates to Veg Kurma Recipe Coconut.

6. Add chopped tomato and cook for 3 minutes until softened.

Furthermore, 7. Sprinkle turmeric, coriander powder, and red chili powder. Stir well and cook for 1 minute.

Cooking The Vegetables (15 mins)

8. Add diced potato, cauliflower, carrots, and green peas. Mix well with the spice base. Learn more about Veg Kurma Recipe Coconut.

9. Pour 150–200 ml water and bring the mixture to a boil.

10. Reduce heat, cover with a lid, and simmer for 10–12 minutes until vegetables are just cooked but firm.

Final Steps (5 mins)

11. Stir in the coconut masala paste and 1 cup of coconut milk. Mix well.

Moreover, 12. Simmer uncovered on low heat for 5 minutes, letting the sauce thicken. Adjust salt and spice levels to taste.

In contrast, 13. Garnish with fresh coriander leaves. Serve hot.

Pro Tips From Personal Cooking Experience

• For a richer flavor, I personally add freshly grated coconut instead of just using store-bought coconut milk.
• Toast the cashews lightly before grinding—they give a deeper nutty aroma to the gravy.
• If you prefer a milder curry for kids, skip the green chilies and reduce chili powder.
• Cook vegetables uniformly by cutting them into similar sizes so they cook evenly.
• Add a splash of coconut cream in the end for an ultra-creamy finish.

Chef’s Notes

Substitutions

You can substitute cashews with blanched almonds for a lighter taste or skip nuts entirely for a nut-free version. For vegan options, ensure coconut milk and spices are your creamy base.

Storage Tips

Store leftover Veg Kurma in an airtight container in the fridge for up to 2 days. Reheat gently on low flame with a splash of water to loosen the gravy. Do not boil on high heat, as coconut milk can separate.

Nutrition Information Per Serving

The nutrition values are estimated based on typical vegetable kurma recipes where mixed veggies are cooked in coconut and spice gravy. One source notes roughly 250 calories per 200g serving.

FAQs About Veg Kurma Recipe Coconut

Can I Make This Recipe Oil-Free?

Yes. Use a non-stick pan and dry roast spices or sauté vegetables in a splash of water instead of oil. This yields a lighter version with less fat.

Can I Freeze Veg Kurma?

While you can freeze the curried vegetables, coconut milk tends to separate upon freezing. Freeze only if necessary, and reheat gently with fresh coconut milk added.

What To Serve With Veg Kurma?

This dish pairs superbly with rotis, chapati, parotta, plain rice, or even dosa for a hearty meal.

Why Coconut Milk Works So Well Here

Coconut milk, derived from the grated flesh of mature coconuts, contributes a rich texture and healthy fats which make your Veg Kurma creamy and fulfilling. According to standards, coconut milk contains significant saturated fats and is 68% water with 24% fat.

Serving Suggestions And Pairings

Serve this Veg Kurma warmer than room temperature with warm rotis or steamed rice. Many families in Tamil Nadu and Kerala prefer pairing it with fluffy parottas and even idiyappam. I always make a batch of this on weekends—it’s a crowd-pleaser especially when guests drop in unannounced.