Indian Spices

Coconut Vegetable Kurma

  • Serves 4
  • 55 minutes
Mixed vegetables in a pale coconut kurma gravy

Ingredients

  • 150 g Potatoes — Peeled; 1.5 cm cubes.
  • 100 g Carrots — 1.5 cm pieces.
  • 100 g Green beans — 1.5 cm pieces.
  • 100 g Cauliflower — Small florets.
  • 50 g Green peas
  • 120 g Onion — Finely chopped.
  • 150 g Tomatoes — Finely chopped.
  • 8 g Ginger — Minced.
  • 8 g Garlic — Minced.
  • 60 g Fresh grated coconut
  • 15 g Cashews — Soak in warm water for 10 minutes, then drain.
  • 2 g Fennel seeds
  • 20 ml MadeBetter Groundnut Cold-pressed Oil
  • 0.5 g MadeBetter Turmeric Powder
  • 1 g MadeBetter Red Chilli Powder
  • 4 g Coriander powder
  • 450 ml Water — 100 ml for blending; 350 ml for cooking.
  • 4 g Salt
  • 8 g Fresh coriander leaves — Chopped.

Make it, step by step

  1. Soak cashews for 10 minutes; drain. Blend with coconut, fennel and 100 ml water until smooth.
  2. Heat oil over medium heat. Cook onion for 5–6 minutes; add ginger and garlic and cook for 1 minute.
  3. Add tomatoes; cook for 5 minutes until soft. Lower the heat; add turmeric, chilli and coriander powder with a splash of cooking water. Stir briefly.
  4. Add potatoes, carrots, beans, salt and remaining cooking water. Cover and simmer for 8–10 minutes.
  5. Add cauliflower, peas and coconut paste. Simmer partly covered over low heat for 8–12 minutes, stirring often, until vegetables are tender and the paste tastes cooked.
  6. Add water for a thinner sauce if needed. Finish with coriander; serve warm.
Useful tips
  • Blend the soaked cashews and coconut thoroughly before adding them; a smooth paste gives a smoother kurma sauce.

Allergens: Peanut (groundnut) and cashew (tree nut).

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