Veg Kurma

Name: Veg Kurma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 700 g mixed vegetables, cut into bite-size pieces; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions, thinly sliced; 3 green chillies, slit; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 1 teaspoon ground fennel seeds; ¼ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon garam masala; 500 ml full-fat coconut milk, divided; 250 ml water; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Veg Kurma

Veg Kurma is a gently spiced mixed vegetable curry with a smooth coconut-led gravy. It is known for its mild, aromatic profile, where vegetables are cooked in a sauce built around coconut, green chilli, ginger, garlic and warming whole spices.

Unlike a darker roasted-coconut curry, Veg Kurma should feel lighter and more fragrant. The gravy is creamy but not heavy, allowing the vegetables to remain the focus. Common choices include carrots, beans, peas, potato, cauliflower and green beans, though the exact mix can vary between households.

Veg Kurma is especially well suited to chapati, poori, parotta, appam, idiyappam or rice. It is a practical dish for everyday family meals, vegetarian menus and buffet service.

Cooking Veg Kurma Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the key is managing the vegetable mix so the curry stays creamy without becoming watery. Frozen mixed vegetables are also a practical and widely available option for cooks outside Kerala; add them in stages and avoid overcooking so the curry retains colour, texture and balance.

For home cooks, use vegetables with different cooking times carefully. Add potatoes and carrots first, then beans, cauliflower or peas later so everything finishes with a little texture. Full-fat coconut milk gives the most rounded result, while dried curry leaves are widely available through South Asian grocery shops and work well in the base or final finish.

For professional kitchens, vegetable kurma can become inconsistent when the vegetable cuts vary or too much liquid is released during cooking. Standardised cuts, controlled simmering and measured coconut milk help maintain a smooth sauce and reliable yield. It is also better to avoid prolonged holding, as softer vegetables can break down and thicken the gravy.

A good Veg Kurma should be aromatic, gently spiced and balanced, with a smooth coconut gravy that coats the vegetables without masking them.

Veg Kurma

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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700 g mixed vegetables, cut into bite-size pieces
½ teaspoon turmeric powder
¾ teaspoon fine salt

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3 tablespoons coconut oil
2 medium onions, thinly sliced
3 green chillies, slit
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
1 teaspoon ground fennel seeds
¼ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon garam masala

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500 ml full-fat coconut milk, divided
250 ml water
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

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Mix the mixed vegetables with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Heat coconut oil. Cook onions, green chillies and one sprig curry leaves until soft and pale golden.
Add ginger and garlic and cook for 2 minutes.
Add fennel, turmeric and black pepper with a splash of water. Cook for 1 minute.

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Add the mixed vegetables and turn through the aromatics.
Add water and 300 ml coconut milk. Cover and simmer for 12 to 15 minutes or until cooked through.
Stir in remaining coconut milk, garam masala, curry leaves and coconut oil. Simmer on low heat for 2 minutes and finish with coriander.

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A More Practical Route to Veg Kurma

Veg Kurma relies on a mild, fragrant sauce with enough body to feel rich while staying smooth and balanced. Building that texture from scratch often involves careful coconut and seed handling, particularly when the sauce is held or reheated. For a more practical route to this creamy vegetable curry, explore the CoChilli Pro product used for this dish below.