This is the a popular mix vegetable curry from South India. A variety of vegetables are cooked with whole/powdered garam masala in a rich creamy gravy. It is an easy one pan dish that goes well with mildly spiced rice preparations or any flat bread.
This chapathy kurma dinner always takes me back to the road trips and the roadside dinners in India. Mix vegetable kurma is a standard fare in many South India restaurants . Quite rightly too , as these go well with rice dishes like Pulao, or Biryani or can be served with flat breads like chapathi, parotta or poori. A healthy serving of vegetables paired with the whole wheat chapathy is a good wholesome meal to have any day .
We fell in love with this dish after spending a few years in Bangalore. All free weekends were devoted to road trips. The kids were young , babies even. Travelling with young kids always pose challenges, and it was true in out case as well. Be prepared became our motto!
It is one of these trips that we discovered A2B. This was one place we could count on to grab a bite to eat and without any untoward side effects afterwards. It worked in many of our forays through TamilNadu. Now whenever I think of making Kurma, I am reminded of the hot chapatis and the spicy Kurma served at A2B.
Isn’t that what comfort foods is all about – bringing back warm memories .
I must warn you though , this version of Chapathi Kurma is not the A2B or any restaurant knock off. This is a home style version – quick , easy and healthy and vegan.
A mix of vegetables go into this dish. Here are a few options
- chayote (chow chow)
- bell pepper
- khol khol (Kohlrabi )
All these are cooked with a few spices and thickened with the ground kurma paste.
Here I have used carrots , beans potatoes and cauliflower. Here is a step by step illustration and a brief description of the recipe.
Heat the pan and add the whole spices and mustard . Once the mustard is popped and spices become fragrant add the chopped onions. Stir fry for a minute and add the ginger and garlic. Once the onion is softened add garam masala and salt followed by the chopped vegetables. Stir fry for a minute , add half cup water cover and cook over medium heat for 10 minutes or till the vegetables are cooked.
Grind the coconut , fennel , cashew nut and turmeric to a smooth paste and add to the cooked vegetables. Mix well and add enough water to make the gravy of desired consistency. Bring it to a gentle boil over medium heat . Taste and adjust salt . Turn off the heat.
Mix Vegetable Kurma
- 3 C Cut Vegetables Carrots , beans, Chayote, caluliflower, peas khol khol, potatoes etc
- 1 Onion Medium
- 1 Tomato Medium
- 1 Green Chili To Taste
- 1/2 Tsp Mustard seeds
- 1 Bay Leaf
- 1/2 Tsp Salt To Taste
- 1 Inch Fresh Ginger
- 3 Cloves Garlic
- 2 Green Cardamom
- 1 Inch Cinnamon
- 4 Cloves
- 1/2 Tsp Garam Masala Notes
- 2 Tbsp Oil
- 1- 2 C Water Use as needed
Grind to a Smooth Paste
- 1/2 C Coconut
- 1/2 Tsp Fennel Seeds
- 1/4 Tsp Turmeric Powder
- 1/4 C Cashew Nuts
- Chop the vegetables into bite size pieces. Finely chop the onions. Grate or mince the ginger and garlic.
- Heat 2 Tbsp oil in a pan . When the oil is hot add mustard seeds followed by the whole spices. After the mustard seeds crackle and the spices begin to give off aroma add the chopped onions. Fry for a minute and add the grated ginger, garlic and green chili. Stir fry til the onions are soft. Add garam masala and salt . Mix and add the chopped vegetables. Stir fry for a minute. Add 1/2 C water cover and cook over medium heat for 10 minutes or until the vegetables are tender.
- Place coconut , fennel turmeric and cashew nuts in a blender jar and grind to a smooth paste adding a couple of tablespoons of water as necessary.
- Add the ground paste to the softened vegetables mix. Add just enough water to get the gravy to the desired consistency. Bring it to a boil over medium heat. Turn off the heat as bubbles begin to appear on top.
Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.
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