south Indian style vegan mix veg kurma

Mix Vegetable Kurma

Vegetable  Kurma is a  mix  of  vegetables  cooked  in a  fragrant  and  creamy sauce.   This is vegan  South Indian  version version  made  with  coconut and  cashew nut instead of  dairy  cream.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Syama


  • 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


  1. Chop the vegetables into bite size pieces. Finely chop the onions. Grate or mince the ginger and garlic.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Use homemade  or  store brand  garam masala.  Here is my home made  all purpose garam masala.