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One of the famous indian curry is the Vegetable Kurma/Korma (Curry) made with a mixture of vegetables cooked in creamy coconut milk. This dish is served with wheat breads and rice in restaurants and also made at home as a regular dish. The taste varies with addition of different spices. This is a basic recipe that i make at home. Making this in bulk should last for days and help to reduce your everyday cooking time.


Vegetable’s of your choice (Potato, Green Peas, Cauliflower, Green Beans (French Beans), Carrot) – 50 / 100g each

Onion – 1 chopped

Tomato – 1 diced

Mushroom (optional)

Green /Red chili – 3 or 4 in number

Cumin Seeds – 1/2 tablespoon

Mustard seeds – 1/2 tablespoon (optional)

Oil – 1 1/2 tablespoon

Ginger garlic paste – 1 tablespoon

Grated coconut -1 cup (optional)

Coconut milk – 200ml

Red chili powder – 1 tablespoon

Coriander powder – 1 1/2 tablespoon

Cumin – 1/2 tablespoon

Garam masala – 1/2 tablespoon


Start by adding oil to pan, once heated add the cumin and mustard seeds. Give a few mins for them to crackle then add in the diced onion and green chilies. Fry them until the onions become translucent/soft then add in the ginger garlic paste and fry for another minute. Now add all the chopped vegetables and cover it with a lid and let them cook for 2mins. (Keep checking and add water/oil , so that they don’t stick to vessel).

Open the lid add all the spices, tomato, cup of water and give a good mix. Cover and cook in medium heat for another 2-3mins.When water starts to boil, add the coconut milk and grated coconut and let it cook for another 10 mins (if required add more water) . Check if the vegetables are cooked soft, then serve them with coriander leaves on top. It goes well with rice and any kind of indian bread, steamed idli , or dosas. Cook in bulk and you can refrigerate up to 2-3 days.