Vegetable kurma
Time to cook
35 minutes
Difficulty
Easy
Serves
2
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
Cold Pressed Olive 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
In a small blender jar, combine ginger, garlic, cashews, dalia, poppy seeds, fennel seeds, coconut, green chilli, and water.
Blend until you have a smooth paste. Reserve for later use.
Cooking
Take a kadai (wok) and heat some oil.
Add cloves, cardamom, bay leaf, and a cinnamon stick; cook for about a minute until they become fragrant.
Add onions and cook for 2-3 minutes.
Stir in turmeric and tomatoes, add the spice paste and mix well.
Put in all the other vegetables, add salt and pour in water. Mix everything.
Cook in medium heat until the vegetables are fork tender.
Turn off the heat, transfer to a serving bowl and serve hot.
Nutrition information
(per serving)
Carbs
9.6
Proteins
1.7
Fats
4.7
Fiber
3.9
86
kcal
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