Veg kurma with chapati

Name: Veg kurma with chapati
Total time: 55 min
Cuisine: Indian
Ingredients: 1 potato, in cubes; 1 carrot, in cubes; 100 g green beans, in 2 cm pieces; 150 g cauliflower, in small florets; 80 g green peas, fresh or frozen; 60 g grated coconut; 2 tbsp cashew nuts; 1 tsp fennel seeds; 2 green chillies; 2 tbsp refined oil; 1 bay leaf; 1 g cinnamon, a 2–3 cm piece of stick; 3 cloves; 1 g cardamom, 2 pods; 1 onion, thinly sliced; 2 tsp ginger-garlic paste; 1 tomato, chopped; 1 ml turmeric; 3 ml red chilli powder; 1 tsp coriander powder; ≈ 500 ml water; salt, to taste; 2 tbsp mint, leaves; 2 tbsp coriander leaves, chopped; 300 g atta; ≈ 200 ml water, lukewarm; salt, to taste; 1 tbsp ghee, to brush (optional)

South India's everyday kurma: mixed vegetables in a mild, creamy gravy of coconut, cashews and fennel with whole spices, eaten with soft chapatis. It goes just as well with parotta, appam, dosa or puri; in Karnataka a similar curry, saagu, comes with puri.

55 minTime
50 minHands-on
4Portions
13 gprotein per portion
520kcal per portion

VeganContains: Nuts, Gluten

Ingredients for 4 portions

1Potato, in cubes
1Carrot, in cubes
100 gGreen beans, in 2 cm pieces
150 gCauliflower, in small florets
80 gGreen peas, fresh or frozen
60 gGrated coconut
2 tbspCashew nuts
1 tspFennel seeds
2Green chillies
2 tbspRefined oil
1Bay leaf
1 gCinnamon, a 2–3 cm piece of stick
3Cloves
1 gCardamom, 2 pods
1Onion, thinly sliced
2 tspGinger-garlic paste
1Tomato, chopped
1 mlTurmeric
3 mlRed chilli powder
1 tspCoriander powder
≈ 500 mlWater
to tasteSalt
2 tbspMint, leaves
2 tbspCoriander leaves, chopped

On the side

300 gAtta
≈ 200 mlWater, lukewarm
to tasteSalt
1 tbspGhee, to brush (optional)

Method

Put the atta in a wide bowl or paraat with a pinch of salt. Add the water little by little and knead into a soft, smooth dough, about 5 minutes.
Cover the dough and let it rest for at least 20 minutes.
Peel and cube the potato and carrot, cut the beans into 2 cm pieces and the cauliflower into small florets. Thinly slice the onion and chop the tomato.
Grind the coconut, cashews, fennel seeds and green chillies to a smooth paste in the mixer with a little of the water.
Heat the oil in a kadai or pan. Fry the bay leaf, cinnamon, cloves and cardamom for a few seconds, then add the onion and fry until soft and light golden, about 5 minutes.
Add the ginger-garlic paste and fry for a minute, then the tomato, turmeric, red chilli powder and coriander powder. Cook until the tomato is soft, 2–3 minutes.
Add the vegetables, peas, most of the remaining water and salt. Cover and cook on medium heat for 10–12 minutes, until the vegetables are tender.
Divide the dough into 12 balls and roll each into a thin round, about 15 cm, dusting with atta. Cook one at a time on a hot tawa until small bubbles appear, turn and cook the other side, then let it puff up directly over the gas flame. Brush with ghee and keep the chapatis wrapped in a cloth.
Stir in the coconut paste and the rest of the water and simmer on low heat for 5 minutes, until the kurma is creamy.
Tear in the mint and coriander leaves and serve the kurma hot with the chapatis.

Veg kurma with chapati

Ingredients for 4 portions

On the side

Method

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