Vegetable Kurma
A gently spiced coconut kurma, creamy and comforting — the perfect partner for roti canai or dosa.
20 mins Prep
25 mins Cook
4 Serves
Ingredients
- 2 potatoes, cubed
- 2 carrots, cubed
- 100 g green beans, cut
- 1 cup green peas
- 1 onion, blended
- 2 tbsp Chitthi Spice Coriander Powder
- 1 tsp Chitthi Spice Cumin Powder
- 1 tsp Chitthi Spice Fennel Powder
- 1 tsp Chitthi Spice Turmeric Powder
- 1 tsp Chitthi Spice Chilli Powder
- 1 inch ginger, grated
- 2 green chillies, slit
- 1 sprig curry leaves
- 1 cinnamon stick
- 300 ml coconut milk
- 12 cashews, fried
- Salt to taste
- 2 tbsp cooking oil
Method
- 1
Heat the oil with the cinnamon stick and curry leaves.
- 2
Add the blended onion, ginger and green chillies, and cook until soft.
- 3
Stir in the coriander, cumin, fennel, turmeric and chilli powders with a splash of water, and cook for a minute until fragrant.
- 4
Add the potatoes, carrots and green beans with a splash of water, and cook for 8 minutes.
- 5
Pour in the coconut milk and add the green peas.
- 6
Simmer gently for 12 minutes until all the vegetables are tender.
- 7
Season with salt and stir through the fried cashews.
- 8
Serve hot with roti canai, dosa or idli.
