Vegetable Kurma

Vegetable Kurma is a fragrant and flavorful South Indian curry made with a variety of vegetables and a rich coconut-based gravy. This gluten-free dish is perfect as a side and pairs beautifully with rice or roti.

Ingredients

• Mixed vegetables (carrots, beans, peas, potatoes) - 300 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Coconut (grated) - 50 grams
• Ginger - 1 teaspoon, grated
• Garlic - 1 teaspoon, minced
• Green chilies - 2, slit
• Curry leaves - 10 leaves
• Mustard seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Coconut oil - 2 tablespoons
• Water - 250 ml

Steps

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add curry leaves, chopped onions, ginger, and garlic. Sauté until the onions turn translucent.
3. Add chopped tomatoes and green chilies. Cook until the tomatoes soften.
4. Stir in turmeric powder, coriander powder, and salt. Cook for another 2 minutes.
5. Add mixed vegetables and sauté for 5 minutes, coating them in the spice mixture.
6. Pour in water and bring the mixture to a boil. Reduce heat and cover, allowing it to simmer until the vegetables are tender (about 10-15 minutes).
7. Once the vegetables are cooked, add grated coconut and garam masala. Stir well and cook for an additional 2-3 minutes.
8. Remove from heat and let it rest for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber from vegetables which aids digestion.
• Contains healthy fats from coconut oil that support heart health.

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