Name: South Indian Vegetable Kurma with Coconut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 onion, finely chopped; 2 green chilies, slit; 1 tablespoon ginger-garlic paste; 2 tomatoes, chopped; 1/4 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon garam masala; 2 cups mixed vegetables (carrot, beans, potato, peas); 1/2 cup water; Salt to taste; Fresh coriander leaves for garnish; For coconut paste:; 1/2 cup grated fresh coconut; 1 tablespoon roasted gram dal; 1 teaspoon fennel seeds; 2 cloves; 1 small piece cinnamon stick; 1/4 cup water

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Table of Contents: South Indian Vegetbale Kurma with Coconut Sauce

South Indian Vegetbale Kurma with Coconut Sauce

Introduction to South Indian Vegetbale Kurma with Coconut Sauce

There’s something deeply comforting about a warm, creamy curry filled with vibrant vegetables and the rich aroma of toasted spices and fresh coconut. For readers aged 40–65+, this South Indian Vegetable Kurma with Coconut Sauce brings back the flavors of home-cooked meals shared with family, temple feasts, or festive gatherings. It’s the kind of dish that nourishes not just the body, but the soul.

This Kerala vegetable kurma is a beloved South Indian curry recipe rooted in the coastal traditions of Kerala and Tamil Nadu. Unlike heavier curries, it’s light yet deeply flavorful, thanks to a velvety base of blended coconut and roasted chana dal (dalia). It’s perfect for holiday feasts, Sunday brunches, or even an easy weeknight dinner when you want to treat your taste buds without spending hours in the kitchen. The coconut curry vegetables are infused with warming spices and finished with a touch of sweetness from caramelized onions — a harmony of texture and taste that’s impossible to resist.

Alternate Names & Variations

This beloved dish goes by many names depending on the region. You might find it listed as:
– Kerala vegetable kurma
– Coconut kurma
– Vegetable korma in South Indian style
– Sambar without lentils (but with coconut!)

Some versions use coconut milk in the sauce, while others (like this one) rely on freshly grated or frozen coconut blended into a paste for a richer, nuttier depth. A North Indian korma is typically creamier and nut-heavy, but South Indian kurma emphasizes coconut and roasted lentils for authenticity. This particular South Indian curry recipe strikes the perfect balance — luxurious without being heavy.

Ingredients: South Indian Vegetbale Kurma with Coconut Sauce

For the Spice Paste:

– 1 inch fresh ginger, roughly chopped
– 3 large garlic cloves, peeled
– 6 raw cashews (for creaminess)
– 1 tablespoon dalia (split roasted chickpeas) – also known as puthina parippu
– 1 teaspoon poppy seeds (khus-khus), lightly soaked in water if dry
– 1 teaspoon whole fennel seeds
– ½ cup unsweetened frozen coconut, thawed (or freshly grated)

– 1 to 2 fresh green chilies (adjust for heat)
– ¼ cup cool water

Other Ingredients:

– 4 tablespoons neutral oil (such as sunflower or coconut oil)
– 5 whole cloves
– 2 green cardamom pods, lightly crushed
– 1 Indian bay leaf (tej patta)
– 2 inch cinnamon stick (cassia or Ceylon)
– 1 medium yellow onion, finely diced
– ¼ teaspoon ground turmeric
– 2 medium ripe tomatoes, diced
– 1 medium potato, peeled and diced into ½-inch cubes (waxy type preferred)

– 1 cup cauliflower, cut into 1-inch florets
– 2 cups frozen mixed vegetables (peas, carrots, beans, corn)
– 2 teaspoons kosher salt (adjust to taste)
– 1 cup water

Optional Garnish: Freshly chopped cilantro or 1 tablespoon coconut yogurt for swirl.

Step-by-Step Instructions: South Indian Vegetbale Kurma with Coconut Sauce

1. Prepare the Spice Paste: In a powerful blender, add ginger, garlic, cashews, dalia, poppy seeds, fennel seeds, frozen coconut, green chilies, and ¼ cup water. Grind into a smooth, silken paste. Set aside. Chef Tip: Soak dry poppy seeds in warm water for 10 minutes if your blend tends to clog.

2. Sauté Whole Spices: Heat oil in a large, heavy-bottomed pot over medium heat. Add cloves, cardamom, bay leaf, and cinnamon. Let them sizzle and bloom for 30 seconds until fragrant — this is the aromatic foundation of your South Indian curry recipe.

3. Caramelize the Onions: Add diced onions and sauté for 8–10 minutes, stirring often, until golden brown and sticky. This step is crucial for the deep earthy sweetness in your coconut curry vegetables.

4. Add Aromatics & Tomatoes: Stir in turmeric, then add diced tomatoes. Cook until the tomatoes break down and the oil begins to separate — about 6–7 minutes. The mixture should look like a thick, rich sauce.

5. Incorporate the Spice Paste: Pour in the prepared coconut-spice paste. Cook, stirring frequently, for 5–6 minutes. This “roasting” step mellows the rawness and deepens the flavor of your Kerala vegetable kurma.

6. Add Vegetables: Gently stir in potatoes and cauliflower. Cook for 2 minutes to lightly sear. Then add frozen vegetables and cook 1 minute more.

7. Simmer to Perfection: Pour in 1 cup water and add salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, or until potatoes are tender and the sauce thickens. Stir occasionally to prevent sticking.

8. Taste & Adjust: Adjust salt and flavor. For a richer finish, swirl in a splash of coconut milk or 1 tablespoon coconut cream at the end.

9. Garnish & Serve: Remove whole spices if desired. Sprinkle with chopped cilantro. Serve hot.

Recipe Card Block: South Indian Vegetbale Kurma with Coconut Sauce (Quick Reference)

This flavorful South Indian Vegetable Kurma with Coconut Sauce has a total prep and cook time of about 1 hour, with 15 minutes of active prep followed by 45 minutes of hands-off simmering. Total time: 60 minutes. Serves 4 generously. Each serving contains approximately 410 calories, with a creamy texture from coconut curry vegetables balanced by fiber-rich potatoes and cruciferous cauliflower. A true comfort food delight.

Why This Recipe Works & Expert Tips

What makes this easy comfort food for family dinners stand out is its authentic spice layering and coconut-lentil fusion. The dalia (roasted split chickpeas) adds a subtle nuttiness and body to the sauce without the need for heavy cream or yogurt — a hallmark of true South Indian curry recipes. The frozen mix of vegetables keeps prep fast and accessible, while parboiling the potato and cauliflower ensures even cooking.

Chef Tips:
– Use frozen coconut for consistency and convenience — it blends smoother than fresh chunks.
– No dalia? Substitute 1–2 tablespoons cashew butter or almond meal.
– For a vegan kurma, this recipe is naturally plant-based!
– For extra richness, stir in ½ cup coconut milk during cooking.
– Make it spicier with an extra green chili or red chili powder (½ tsp).

This recipe is ideal for meal prep and delivers easy weeknight vegetarian meals that taste like weekend luxury.

Storage, Freezing, and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making the next-day Kerala vegetable kurma even more delicious.

To freeze, let the kurma cool completely. Transfer to a freezer-safe container, leaving ½ inch headspace. Label and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight.

Reheat gently on the stove over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving on high — it can split the fats in the coconut curry vegetables. Stir frequently for even heating.

Perfect for freezing soup, leftover rice dishes, or other South Indian curry recipes you love.

People Also Ask: South Indian Vegetbale Kurma with Coconut Sauce

How do you make South Indian vegetable kurma?

To make South Indian vegetable kurma, start by preparing a rich spice paste with coconut, cashews, dalia, poppy seeds, and spices. Sauté whole spices, caramelize onions, add tomatoes, then incorporate the paste and cook until aromatic. Add a mix of root and frozen vegetables, simmer with water, and cook until tender. The result is a creamy, aromatic Kerala vegetable kurma with deep flavor from roasted lentils and coconut. This method ensures a balanced South Indian curry recipe that’s both luxurious and authentic, with minimal effort.

What vegetables are in a kurma?

A traditional kurma includes hearty root vegetables like potatoes and carrots, tender cruciferous florets such as cauliflower, and sweet poppers like peas and corn. Some versions add beans or pumpkin. The coconut curry vegetables are chosen to hold their shape during long simmering while absorbing the sauce. In this South Indian recipe, we use a convenient 2-cup frozen mix with potatoes and cauliflower, ensuring texture contrast and vibrant color. These choices reflect regional availability and make the South Indian curry recipe both accessible and delicious.

Is coconut milk used in kurma?

While coconut milk is common in modern interpretations, traditional Kerala vegetable kurma relies on freshly blended coconut and roasted lentils (dalia) for body and richness. Whole coconut adds a nutty depth without extra fat, and dalia enhances creaminess naturally. That said, you can enhance the coconut curry vegetables with ½ cup coconut milk for silkier texture. This variation is especially popular in Western adaptations of the South Indian curry recipe, but purists prefer the classic paste method for its authentic flavor and nuttier finish.

What is the difference between kurma and curry?

The main difference lies in texture, ingredients, and tradition. A kurma is inherently creamier, often made with coconut, cashews, and roasted lentils for a smooth, velvety sauce. It contains no or very little chili heat. In contrast, a general curry can be thin, sour (with tamarind), or spicy, and may include lentils or tomatoes as main elements. South Indian vegetable kurma is a celebration of mild, aromatic flavors — more indulgent than a daily sambar or stir-fry curry. The coconut curry vegetables in kurma are luxuriously tender, not crisp-tender like in many curries.

Conclusion: South Indian Vegetbale Kurma with Coconut Sauce

If you’ve never tried South Indian Vegetable Kurma with Coconut Sauce, you’re in for a treat. This isn’t just a meal — it’s a journey into the heart of Kerala’s rich culinary heritage. Whether you’re serving it at a Diwali dinner, a spring brunch, or a quiet Tuesday night, this Kerala vegetable kurma will earn a permanent spot on your weekly rotation.

The blend of roasted spices, creamy coconut, and tender coconut curry vegetables creates a harmony you can taste in every spoonful. Make it once, and I promise you’ll hear, “Can we have this again?” before the plates are even cleared.

Don’t forget to snap a photo, share your version, and drop a comment below! I love seeing how your South Indian curry recipe turns out — or how you made it your own.