Vegetable Kurma/Korma

A flavourful veg-focussed kurma that has all the authentic flavours and is a
winner. It is a vegetable curry that is as filling as it is delicious. Pairs
well with all Indian breads or rice, but best served with poori or puri (deep
fried puffed Indian bread). Tested and perfected!!

Servings: 4

Author:

Prep Time
40 minutes

Cook Time
20 minutes

Total Time
1 hour

Course:

Cuisine:

Indian Hindu Mangalorean South Indian North Indian

Keywords:

Indian Vegetarian Curry Korma Kurma Nut based Indian curry Vegetable Curry

Instructions

1 Puree the ingredients under the heading ‘For the Masala’ in a blender or similar
appliance with 40mL water. Set aside.
2 Heat oil in a medium heavy based saucepan with a lid on medium heat. Add onions
and fry till golden (5-6 minutes).
3 Reduce heat to low. Add the puree and cook for 3 minutes, stirring regularly.
Add a dash of water if the mixture sticks to the pan. Add garam masala powder
and ¼ cup water. Add salt and stir to combine. Add carrots, beans and peas and
combine until vegetables are well coated.
4 Wash blender with 1½ - 1¾ cups water and add to the pan with the vegetables (see
NOTE 1). Stir to combine and season, if required. Increase heat to medium, bring
to the boil, close lid and simmer for 8-10 minutes or until vegetables are
cooked to your liking, stirring occasionally.
5 Add cauliflower and cook for 2-3 minutes or until cauliflower is cooked to your
liking (see NOTE 2). Add cream and stir quickly to combine (if adding). Simmer
for 1 minute. Add lemon juice (if adding) and combine. Remove from heat.
6 Garnish with chopped coriander leaves and serve with piping hot poories as a
vegetarian meal. Pairs well with hot steamed rice and some Indian style pickles
and papads as accompaniments.

Vegetable Kurma/Korma

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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