Vegetable kurma
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Vegetable kurma

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Time to cook-icon

Time to cook

35 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A flavorful medley of mixed vegetables simmered in a luscious coconut-based gravy, enriched with spices like turmeric & coriander.

A flavorful medley of mixed vegetables simmered in a luscious coconut-based gravy, enriched with spices like turmeric & coriander.

Ingredients

Fresh Ginger

2 slice

Fresh Garlic

1 clove

Cashew Nuts, Raw

3 cashews

Roasted Chana Dal - Split Lentils

0.5 tbsp

Poppy Seeds

0.5 tsp

Fennel Seeds

0.5 tsp

Fresh Coconut

0.25 cup

Picador Chillies

1 chilli

Water

2 tbsp

Vegetable Oil

2 tbsp

Cloves

2 Clove

Cardamom

1 Pod

Bay Leaf

1 leaf

Cinnamon

1 stick

Yellow Onion Raw

0.5 medium

Turmeric

1 pinch

Tomatoes

1 tomato

Potatoes

0.5 medium

Cauliflower

0.5 cup

Mixed Veg

1 cup

Kosher Salt

1 tsp

Water

0.5 cup

Coriander Leaves

2 tbsp

Step-by-step instructions to cook

Prep

1

In a small blender jar, combine ginger, garlic, cashews, dalia, poppy seeds, fennel seeds, coconut, green chilli, and water.

2

Blend until you have a smooth paste. Reserve for later use.

Cooking

1

Take a kadai (wok) and heat some oil.

2

Add cloves, cardamom, bay leaf, and a cinnamon stick; cook for about a minute until they become fragrant.

3

Add onions and cook for 2-3 minutes.

4

Stir in turmeric and tomatoes, add the spice paste and mix well.

5

Put in all the other vegetables, add salt and pour in water. Mix everything.

6

Cook in medium heat until the vegetables are fork tender.

7

Turn off the heat, transfer to a serving bowl and serve hot.

Nutrition information

(per serving)

Carbs

Carbs

9.6

Proteins

Proteins

1.7

Fats

Fats

4.7

Fiber

Fiber

3.9

86

kcal

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