By Aditi Saraswat
November 26, 2025
Veg kurma is a creamy South Indian-style curry prepared with mixed vegetables simmered in a coconut–cashew masala. Lightly spiced but creamy, it pairs perfectly with chapati, poori, parotta, or rice.
For curry 1 cup mixed veggies (carrot, beans, peas, potato), chopped 2 tbsp oil 1 bay leaf 1 small onion, sliced 1 tomato, chopped ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chilli powder Salt to taste 1–1¼ cups water For coconut masala ¼ cup grated fresh coconut 8–10 cashews 1 tbsp roasted chana dal (optional) 1 green chilli ½ tsp fennel seeds 2–3 garlic cloves ½ inch ginger 3–4 tbsp water (for grinding) 1–2 tbsp chopped coriander leaves
Boil the mixed vegetables with a pinch of salt until they turn soft but not mushy.
Grind the coconut, cashews, roasted chana dal, green chilli, fennel, ginger, and garlic with a little water to make a smooth, thick paste.
In a pan, heat oil, add bay leaf and sliced onions. Sauté until it turns light golden. Once cooked, add tomatoes, cook until soft and mushy.
To this base, add turmeric, coriander powder, red chilli powder, and salt. Fry the masala for a minute until the spices release their aroma and the oil separates.
Add the coconut–cashew paste to this. Adjust the water consistency in the gravy. Boil for 3 to 4 minutes.
Add the boiled vegetables, mix them gently, and boil for another 5 minutes till the flavours mix. Garnish with coriander and serve hot with poori, parotta, or rice.