Vegetable Kurma

By sujeesha Published: October 18, 2017

• Yield: 10 cups (4 Servings)
• Prep: 10 mins
• Cook: 25 mins
• Ready In: 35 mins

Ingredients

• 1 cup veggie mix (carrot, green beans, peas)
• 1 Medium White potato diced small
• 2 Shallots diced
• 2 tbsp Shallots Finely cliced
• 2 tbsp ginger-garlic paste
• 1 medium Tomato Diced
• 4 Thai peppers Slit
• 2 sprigs Currey leaves
• 1 handful Cilantro roughly chopped
• 1/2 cup Coconut milk
• 2 tsp Paprika/red chilli powder
• 1/4 tsp Turmeric powder
• Salt to taste
• 3 tbsp Olive oil
• 1/2 inch Cinnamon stick
• 4 Cloves break the heads to prevent bursting in hot oil
• 1 tsp Poppy seeds
• 1/4 tsp Fennel seeds
• 1/4 tsp Indian sea weed/kalpaasi crushed with fingers, optional

Instructions

1. Heat 1 tbsp oil in a sauce pan on medium heat. Add cinnamon, cloves, seaweed, poppy seeds and fennel seeds. fry for a few seconds.
2. Throw in shallots, peppers, curry leaves and fry till shallots are slightly brown.
3. Lower the heat and throw in diced tomotoes and cook covered until tomatoes are pulpy.
4. Now add ginger-garlic paste and fry on medium heat for a few seconds.
5. Throw in veggies, chili powder, turmeric powder, garam masala, salt to taste and fry for a minute.
6. Add 5 cups of water and cook covered until curry froath up.
7. Pour in coconut milk and cook covered until curry reduces a little bit, stirring occasionally.
8. When oil starts floating on top, turn off stove and throw in roughly chopped cilantro.
9. Heat remaining 2 tbsp oil in a small frying pan. Add 2 tbsp finely sliced shallots and fry until shallots turn dark brown stirring constantly. Just short of turning black remove from heat and dump the whole think on the curry.
10. Stir and keep covered until ready to serve. This kurma can be eaten along with rice, roti, naan, idli, dosa or cauliflower rice if you are on a diet.
11. Enjoy! 🙂

• Cuisine: Indian
• Course: Entrée
• Skill Level: Moderate