Mixed Vegetable Kurma (Vegetables in coconut gravy)

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“Mixed vegetable kurma” is a coconut based gravy with vegetables like carrot, beans, potato, tomato, peas etc., normally served with poories, chapattis, bread or even over steamed rice.  It is more of a South Indian masala gravy normally served in hotels, now a quick and easy dish to prepare at home.

When I was doing my graduate studies, the hostel canteen or food hall used to serve vegetable kurma with bread slices for Sunday morning breakfast and it was my favorite time of the week when I could just relax and enjoy this typical south Indian dish.

I hope you will like my version.

Mixed Vegetable Kurma (Vegetables in coconut gravy)

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes


For the coconut paste:

Coconut (grated) : ½ cup

Garlic: 1 big clove or 2 medium

Ginger: ½ inch piece

Green chillies : 2

Cloves : 4

Raw cashews: 10 (soaked in water for about 10 minutes)

Carrot: ½ cup, cut into cubes or sliced

Green peas : ½ cup

Green beans: ½ cup, chopped to 1-inch pieces

Potato : 1, peeled and cubed

Cauliflower : 1 cup, flowerets

Oil : 2 tbsp

Ghee or butter : 1 tbsp

Onions : 1 medium, sliced or finely chopped

Tomato : 1, chopped

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Turmeric powder : ½ tsp

Salt to taste

Coriander leaves, about 2 tsps chopped.


In a blender or mixie, make a paste of the coconut, garlic, ginger, cashew, green chillies and cloves. Keep aside.

In a pressure cooker or pan, add the vegetables (Carrots, peas, beans, potatoes, cauliflower etc.), some salt and pressure cook for one whistle.

In a deep pan, heat the oil and ghee or butter on medium heat.

Add the onions and fry or sauté for about 2 minutes till they are soft.  Do not let them brown.

Mix in the tomatoes and cook for about 2 minutes more.

Add the ground coconut paste, coriander powder, garam masala powder and turmeric and fry till the oil separates or for about 3 to 4 minutes on medium heat.

Add the cooked vegetables , salt to taste and bring to boil.

Lower the heat and simmer for a few minutes more till heated through.

Garnish with chopped coriander leaves.

Serve hot with poories, chapattis or bread.


You can use any vegetable of your choice for this kurma; babycorn, bell pepper etc.

Some people like paneer or tofu in that, so feel free to use that.

If you want more spice, add more green chillies or some chilli powder.

Coconut milk can be substituted for the grated coconut, but the gravy will be thin. 

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