Veg Kurma or Vegetable Korma

  • Author: Kavitha Ramaswamy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-8 servings 1x
  • Diet: Vegan


A South-Indian melange of vegetables and spices cooked in a rich gravy, this restaurant-style Veg Kurma is a perfect side with rice, chapatis, idiayppam, dosa, idli and more.



For the base:

  • 2 TBsp Cashews
  • 1 TBsp Poppy Seeds
  • 1 TBsp Fennel Seeds
  • 1 Green Chili Pepper
  • 2 Garlic Cloves
  • 1 TBsp Ginger
  • 1/5 cup Water

For the kurma:

  • 1 TBsp Vegetable Oil
  • 1 Bay Leaf
  • 1 inch Cinnamon Stick
  • 1 Tbsp Fennel Seeds
  • 1 Star Anise
  • 23 Cloves
  • 1 Onion, finely chopped
  • 1 tsp minced Ginger
  • 1 tsp grated Garlic
  • 1 tsp finely chopped Green Chili Pepper
  • 2 tsp Salt (adjust to taste)
  • 1 Large Tomato, pureed (about 1 cup)
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 pinch Sugar (optional)
  • 23 cups mixed Vegetables, diced
  • 4 cups Water (adjust as needed)
  • 1/2 cup thinned Coconut Milk
  • 1/4 cup chopped Cilantro Leaves, for garnish

*Note on Vegetables: Use a combination of the following –

  • Potato
  • Carrot
  • Green Beans
  • Chayote Squash (chow chow)
  • Green Peas
  • Or any vegetable you have on hand (as long as it wont turn into a mush or overpower the curry)
  • Avoid: eggplant, okra, celery, beetroot etc.


The gravy base:

  • Soak poppy seeds in 2 TBsp water for 15 minutes
  • Soak Cashews in water for 15 minutes, discard the water
  • To a blender, add the drained cashews, poppy seeds (with the water), fennel seeds, garlic, ginger, green chili, and water
  • Grind to smooth paste & set aside
  • Note: You can make an extra batch & freeze for upto a month, so the next time you want to make this kurma, you can simply defrost the paste & add it to the gravy!

Making the Vegetable Kurma:

  • In a cooking pot, heat some oil
  • Then add the whole spices: bay leaf, cinnamon, cloves, fennel and fry a few seconds
  • Add the onions, ginger, garlic & green chili. Add some salt and sauté on medium heat until the onions are browned (caramelized)
  • Add the tomato puree and fry until the raw smell disappears and mixture thickens
  • Add the spices: turmeric powder, red chili powder, coriander powder, pinch of sugar and adjust for salt. Fry for few minutes to cook out the spices
  • Add the washed and diced vegetables and mix well with the gravy base
  • Add the water and bring the mixture to a boil
  • Cover with a lid, reduce to medium low heat. Cook for 15-20 minutes or until the vegetables are soft cooked (but still have a bite to them)
  • Add the gravy base we earlier made, the coconut milk, adjust water and spices and mix well. Bring to a boil and turn off
  • Garnish with Cilantro leaves & serve warm with roti, dosa, idli, idiyappam, aapam or any carb you desire!
  • If you have leftovers, store in an airtight dish in the refrigerator and consume within 5-7 days.
  • Category: Side Dish
  • Method: One Pot Cooking
  • Cuisine: South-Indian

Keywords: south-indian, south-indian recipes, vegan curries, vegetable kuruma, vegetable korma, veg kurma recipe