Easy Vegetable Kuruma : An Irresistible South Indian Coconut Curry

One of the dishes that holds a special place in my heart is my mum’s vegetable kuruma. She used to sneak in all sorts of vegetables into it. Not only was it delicious, but it was also a clever way to get us to eat a variety of vegetables without any complaints. The best part? It worked like a charm! Over time, I’ve learned to make this comforting dish just like my mum did, and it has now become a family favorite in my home too. Whether it is breakfast, lunch, or dinner, this is a perfect dish.

Why Vegetable Kuruma?

The beauty of vegetable kuruma lies in its simplicity and the rich, creamy coconut milk gravy that ties everything together. The dish is an adaptation of the traditional Mughlai korma, but with a South Indian twist. Instead of using a yogurt base, this version uses coconut milk, making it a fragrant and mildly spiced curry that complements a variety of side dishes, from rice to appam or chapathi.

I love how this dish can be customized based on what’s in your fridge. Whether you’re making it with seasonal vegetables or your family’s favorites, the flavors adapt beautifully. Over the years, I’ve added my personal touch, ensuring that the spices are balanced just right and that the curry is rich without being too heavy. You can also adjust the level of heat, making it as mild or spicy as you prefer. I’ve even played with different garnishes, adding fresh coriander leaves or a drizzle of coconut oil for extra flavor.

Whether you’re trying to get your kids to eat more vegetables or simply want a comforting, flavorful meal, vegetable kuruma is a recipe that’s bound to satisfy. It’s easy to make, full of flavors, and perfect for family dinners or special occasions. Here’s how you can recreate this simple yet delightful dish at home:

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Vagetable Kuruma

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Vegetable Kuruma is a flavorful South Indian curry made with vegetables simmered in a fragrant coconut milk gravy, seasoned with spices and aromatics. Perfect with appam, idiyappam, or rice, this comforting dish is a family favorite!

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Ingredients

• 1 large potato, diced
• 2 small or 1 large carrot, diced
• 10-15 green beans, diced
• 1/2 cup green peas
• 10-15 bite-sized cauliflower florets
• 1 tsp fennel seeds
• 1/2 tsp black peppercorns
• 3-4 large garlic cloves
• 1-inch piece of ginger
• 2 small shallots
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dry red chilies
• 1 sprig of curry leaves
• 1 red onion, chopped
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp homemade garam masala powder
• 1 cup tomato, chopped
• 1/2 cup thin coconut milk (instructions below)
• 1/2 cup thick coconut milk
• Fresh coriander leaves (for garnish)
• Optional: 1-2 slit green chilies

Instructions

1. Pressure Cook the Vegetables: For the Instant Pot: Cook on high pressure for 5 minutes.
   For the Pressure Cooker: Cook on medium heat for 2 whistles, then manually release the pressure.
2. Prepare the Paste: In a mortar and pestle, crush fennel seeds, black peppercorns, garlic, ginger, and shallots into a coarse paste.
3. Tempering: Heat 1 tablespoon of coconut oil in a heavy-bottomed pan. Add mustard seeds and let them pop. Add the dry red chilies and roast for 30 seconds.
   Add curry leaves and the crushed paste, sautéing until a fragrant aroma fills your kitchen.
4. Cooking the Onion and Spices: Add chopped onion and sauté for 2-3 minutes until translucent.
   Add red chili powder, coriander powder, and garam masala powder, sautéing for another minute to roast the spices.
5. Cooking the Tomato: Add chopped tomato and cook until it softens and becomes mushy.
   Combine the Vegetables: Add the cooked vegetables to the pan and gently mash them if you like. If using frozen peas, add them now. Stir to combine everything evenly.
6. Coconut Milk: Add 1/2 cup of thin coconut milk and cook for 5 minutes. To make thin coconut milk, mix 1/4 cup of canned coconut milk with 1/4 cup of water.
   Add 1/2 cup of thick coconut milk, fresh coriander leaves, and turn off the heat once the dish starts bubbling from the sides. Be careful not to let the coconut milk boil and split.
7. Finishing Touches: Drizzle some coconut oil, add a few curry leaves, and optionally, 1-2 slit green chilies. Cover the pan and let it sit for 10-15 minutes before serving.

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  Cast Iron Skillet
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  Pressure cooker
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  Instant Pot

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 41mgCarbohydrates: 49gFiber: 15gSugar: 18gProtein: 11g

Did you make this recipe?

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I hope this vegetable kuruma brings as much comfort and joy to your family as it does to mine. It’s a dish that’s perfect for any occasion, from a weekday dinner to a special gathering. Try it out, experiment with your favorite vegetables, and make it your own. Don’t forget to share your version of this recipe with me in the comments below or on instagram. Tga me at @Platefullofyumm! I would love to hear how you make this dish your own. Happy cooking!