Mixed-Vegetable Kurma is a healthy recipe for a vegetable curry that goes well with rice and any bread. This lightly-spiced gravy curry made with plain yogurt is flavorful and healthy. If you’re looking for quick lunch or brunch ideas, try this curry with basmati rice or roti. Or serve it with rice noodles.
If you’re a vegan, you can leave out the plain yogurt, and this vegetable dish would still taste delicious. Leave out the onions for a no-onion version.
Cooking Time: 20 minutes
- 1 cup green beans, cut into 1-inch pieces
- 1 cup carrots, cut into small cubes
- 1 cup potatoes, cut into small cubes
- 1 cup onions, cut into thin, 1/2-inch pieces (optional)
- 1 1/2 cups plain yogurt (optional)
- 1/4 tsp garam masala powder (optional)
- Salt to taste
- 1-2 tsp vegetable oil
- 1 tbsp, cilantro (coriander leaves) for garnish
- 2 tsp poppy seeds
- 8-10 cashew nuts
- 1/2 cup grated coconut, fresh or dry
- 5-6 green chillies (adjust to taste)
- Cook the vegetables with just enough water and some salt in the microwave or pressure cooker. Do not overcook the vegetables.
- Roast the poppy seeds for a couple of seconds.
- Grind the poppy seeds, cashews, chillies, and coconut with 1/4 cup water to a smooth, liquid paste, and set aside.
- Heat oil in a wide pan, add the onions and a little salt, and saute on low heat until they are translucent.
- Add the ground masala, cooked vegetables,and some salt.
- Whisk the yogurt and add it to the mixed-vegetable kurma.
- Cover and cook the curry on low heat for about 8 minutes, stirring occasionally.
- Add the garam masala powder and cook for 2 more minutes.
- Garnish with chopped cilantro.
- Serve the mixed-vegetable kurma hot with rice, roti, or rice noodles.
If you don’t want to use yogurt, grind the masala with 1 cup of water. Mash some of the potato pieces to thicken the gravy. Or make a paste with 1-tsp rice flour or corn starch, and add it to the vegetables. Cook until the gravy thickens and the raw smell of the flour is gone.
This curry also tastes great without onions!