Growing up in the state of Tamilnadu, in the southern part of India, this lip smacking mixed vegetable curry with a lovely golden yellow hue from turmeric, a mild aroma of basic spices like cloves, cinnamon and coriander and my favorite vegetables in a coconut masala was like a delight for my eyes and palate! During my hostel days (what they call dorms here in USA), when I was doing my Masters in Biochemistry, every Sunday morning breakfast was a large bowl of golden yellow, delightfully divine Tamil style vegetable kurma with soft, soft slices of bread!
My Tamilian friends hated bread (they considered having bread only when sick!), so I ended up having theirs too with more of the kurma! Now you know how much I love this dish! I first fell in love with this totally vegan and plant based curry when my Aunt (mother’s sister) made this while spending my school summer holidays in her house every year! The heady aroma wafting from the kitchen every weekend was like a ray of sunshine for me in the mornings which pulled me up from my bed if it was for breakfast with some pooris (deep fried dough breads) or sometimes for lunch with soft, soft phulkas/parathas and many a times with ghee or plain rice!! When I was expecting my first son, this dish was a big craving for me to the extent, I had to make a call to my Aunt in Salem, Tamilnadu (I was in Denver, Colorado, USA at that time and making calls on landline with no cell phones was an expensive and rare effort!), to get the recipe, make it and satisfy my craving! I don’t know whether that has anything to do with it but my older son still loves vegetable kurma to this day; go figure!
Well, enough of this ranting! Let me share this easy dish with you and hope you make it your favorite too! With ingredients almost always in most pantries (with allowable changes to suit your personal family’s palate) like coconut (preferably fresh or even frozen or dry unsweetened desiccated), whole and powdered spices and a handful of vegetables like green beans, potatoes, carrots, peas etc. (again freshly chopped or even frozen) either on a stove top or in one my favorite appliances, the Instant Pot!, this Tamil Style Vegetable Kurma can be made in less than 30 minutes! Add any combination of vegetables of your choice or if you have frozen mixed vegetable packets, you can use that too! Use coconut milk instead of the coconut paste or even dry desiccated unsweetened coconut if you do not have fresh coconut, switch spice powders and masala powders to suit your personal taste and make it your own version! Well if you love paneer or even tofu (if vegan), then you can add cubes of that too! I did just that one day when I had made my favorite Pressure Cooker Tomato Rice! That combo of PRESSURE COOKER TOMATO RICE with veg or in this case PANEER VEG KURMA is to die for!
It involves just 4 steps:
Cook vegetables until tender, if making in a saucepan on a stove top. Make the coconut masala/paste (coconut, cloves, garlic and cashews) Sauté the coconut masala in oil, cumin, turmeric,, coriander powder and garam masala. Add the cooked vegetables, mix and heat until combined.
If using the pressure cooker (the stove top one or Instant Pot), vegetables can be cooked along with the masalas, after sautéing onions and coconut paste. One step less to do. Easy peasy, isn’t it? The aroma that hits you is to be experienced for yourself; guaranteed to make your mouth water! Just dip you parathas, rotis, puris or like I said even soft or toasted bread slices in this heavenly south Indian delight and enjoy! Goes amazingly delicious with some pulao, ghee rice or even plain rice! It is a perfect dish to make for parties, get togethers, festivals special occasions or of course as a treat for your family any day! You gotta try this soon. Totally delicious, easy to make, vegan and absolutely healthy with all those veggies, coconuts, nuts etc.
If you love curries like this, here are some more that may interest you:
Vegan Mushroom Masala Curry Vegan Kaju Matar Masala Spicy Stuffed Baingan/Eggplant Curry Vegan Pineapple Curry
Let’s rustle up some south Indian version of Mixed Vegetable Kurma, shall we?
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Cook Time: 20 minutes Make it on a stove top or in your favorite pressure cooker!
FOR THE COCONUT PASTE/MASALA: ¼ cup grated coconut (fresh /frozen/dessicated unsweetened) 2 to 3 garlic cloves 2 to 3 cloves (whole spice) 2 green chilies/1 Serrano/1 jalapeno 8 to 10 cashew nuts FOR THE TEMPERING: 2 tablespoons oil 1 teaspoon jeera/cumin seeds 1 large onion, sliced or chopped (about 1 cup sliced) OTHER INGREDIENTS: ¼ cup chopped carrots ¼ cup chopped green beans ¼ cup chopped potatoes (peeled) ¼ cup cauliflower florets ¼ cup green peas ¼ to ½ teaspoon haldi/turmeric powder 1 tablespoon coriander powder 1 teaspoon garam masala powder Salt to taste Freshly chopped coriander leaves/cilantro for garnish
Instructions Notes If you love paneer or tofu, you can use cubes of that too. Adjust the amount of spices according to your taste. If you cannot find fresh or frozen grated coconut, you can make this curry using coconut milk too. Just make a paste of soaked cashews with garlic cloves and cumin with some coconut milk and use in recipe. Unsweetened desiccated coconut works fine too. Enjoy! Join the party at Angie’s FiestaFriday along with Antonia at Zoale.com! If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page For more such easy and delicious recipes, follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
