Mixed Vegetable Kurma Recipe

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The best part of the day for me is when I am done with my work and driving back home from work. This is the time when I am done with the major grind of the day and can finally go home to my family. This is the time when I am away from the office, releases, deadlines, politics, people drama etc. This is the time when I am by myself away from the chatter, surrounded my music, in a closed environment, comfortable with just the right temperature, not too warm or too cold.

 As I go past the garage, my mind gets into this familiar routine of driving. Seeing the familiar roads, turns, buildings it is as if I am in the Auto-pilot mode. After all I have been driving on the same road for 6 years now.  My mind drifts away while my hands and feet know what to do and take control. As the thoughts about work fade away and with the rough edges of the pressure soothed by music, my mind among many things goes over the stuff in the fridge, pantry and comes up with a plan and what to cook for dinner.

There are days when a good idea comes by that are quick, delicious and nutritious and cannot wait to go home to try it. During one of those good days I had this idea of making Mixed Vegetable Kurma.

Even though I call it Vegetable Korma/vegetable coconut stew, I have taken some shortcuts. I have used coconut milk instead of grinding coconut the traditional way. Adding coconut milk makes it quicker but with no compromise in taste. The taste is delicious and nutritious because of the addition of with plenty of vegetables and aromatic spices. This coconut-based light tasting curry goes well with Rice or Chapathis.

Mixed Vegetable Kurma Recipe


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  • 2  cups chopped mixed vegetables ( I used potato, peas, carrots, beans, cauliflower)
  • 1 medium onion (chopped)
  • 2 medium tomatoes (chopped)
  • 2 tsp Chilli powder
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp garam masala
  • 2 tsp tamarind paste
  • 2 garlic pods
  • 1 inch ginger grated
  • 2 sticks of cinnamon (about 1.5 – 2cms each)
  • 4-5 cloves
  • 2 tsp ground fennel powder
  • 1 cup coconut milk
  • Mustard seeds
  • Curry leaves
  • Salt to taste
  • Oil

Serves: 4


  • Cook the vegetables in little water, salt separately on stovetop or microwave (This is to give it a head start). Retain the cooked water in a separate bowl.
  • Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves, cinnamon, and cloves.
  • Add the grated garlic, onion and sauté until the onion turns transparent.
  • Add the diced tomatoes, salt and stir it. Add turmeric, salt, coriander powder, and chilli powder mix well.
  • Add the partially cooked vegetables, water, and garam masala to this mixture and stir well.
  • After the veggies have cooked, add the coconut milk, tamarind paste, salt, grated ginger. Cover it with a lid and stir in between let it cook until everything is blended well. ( I cooked for 15-20 minutes)

Serve hot with rotis/phulkas or with Ghee rice and not to forget Pooris.

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  1. Laavanya says:

    Coconut milk always lends unbeatable taste and creaminess.. Kurma looks fabulous.
    I have the exact same ‘soup bowls’ for the past 4+ years but have never used them once! These pictures were a reminder to start using them.

  2. Sonia says:

    Nice write up, RC. Kurma and rice combo looks so enticing. I too have same bowl with lid but never have the chance to use it up. Pics are so bright and beautiful. 🙂

  3. Sharmilee says:

    What a cute pot RC….veg kurma looks tasty making it perfect for rotis. Adding coconut milk is new to me…we add grinded coconut but urs sounds very flavourful

  4. maya says:

    I agree.My best part of the day is driving back home from work just just away from meetings,delivrables huhhhh…Your korma looks perfect.I have to try your version.I love your cute pots.

  5. shoba says:

    Agree with you the best part of the day is driving back home picking up daughter from her school.
    I did almopst exactly same kind of kurma yesterday
    I have eaxctly same soup jars(2 sets! ) was thinking of donating one set to someone, didn’t know what to do with them, this gave me an idea.
    Kurma looks very good, nice idea to have to “ghee rice” making one for the upcoming party. Thanks for sharing

  6. Lakshmi says:

    Oh so true..best part is to get away from office and not look back for another 15 hrs or so! and at school when my kids come running to me and hug me tightttt!!
    I was looking for a kurma recipe and here you are! Bookmarked. Love all your bowls and pots…

  7. Radhika Vasanth says:

    It is not even few months I started driving and i am already on autopilot mode.. Sometimes it scares the hell out of me.. though I take the right turns I am afraid that I am losing myself sobs.

    The curry looks very homy and comforting.

  8. Madhu says:

    Hi there, I made this for dinner last night and it was awesome. It was very simple and a real quick fix too:). Thanks for sharing this recipe.

  9. Adrian says:

    Hello! The recipe here is very yummy. I think we just increased the portions overall, and increased the amount of vegetable relatively as well. So I used about 4 cups veggies, probably 3-4 tomatoes worth of diced tomatoes (but from a can diced tomatoes without flavouring added), and the same 1 cup coconut milk. I didn’t have to add the cooking water since the canned tomatoes come with juice. Also, we didn’t have fennel powder, but it was very yummy as is.

    Thank you for sharing! I can say I never made anything with THIS MANY spices in it before, and it was a hit 🙂

  10. komala says:

    I dun wish to use coconut milk in my dish so can substitute with water? Shld I add the same amt or decrease/increase the water?


  11. redchillies says:

    Komala, if you do not wish to use coconut milk then grind coconut with water and make a fine paste and add to the curry. Without coconut or coconut milk the taste of the Kurma will not be the creamy and might have different taste. However if you totally want to skip coconut then add less amount of water. Hope this helps.

  12. Sharada says:

    Hi there, I made this for dinner tonight and came out very well. I have added little bit of cashew paste as well for rich creamy flavor and it turned out to be even better. Thank you so much for sharing !

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