Hotel Style Vegetable Kurma (South Indian Veg Kurma)
Peas, carrots, beans and potatoes in a mellow coconut sauce, the classic partner for parotta, chapati and idiyappam.
Made with South Indian coconut curry base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large pan over a medium heat. Add the cinnamon and cardamom and cook for 30 seconds.
0 min 30 s - 2
Add the ginger garlic paste and tomato and cook for 4 minutes until the tomato has broken down.
4 min - 3
Add the carrots, potatoes, green beans and water with a pinch of salt. Cover and cook for 12 minutes, until the potatoes are nearly tender.
12 min - 4
Stir in your ready made South Indian coconut curry base (see the base recipe) and the peas. Simmer uncovered for 8 minutes, until the sauce is thick and the vegetables are soft.
8 min - 5
Scatter over the coriander, taste for salt and serve with rice or flatbreads.
Tips
- Cut the vegetables small so they cook quickly and the sauce clings to every piece.
- Mash a few chunks of potato into the sauce to thicken it naturally.
- Serve with gluten free chapatis or rice if you are coeliac.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
What is the difference between kurma and korma?
South Indian kurma is a vegetable curry in a coconut and spice sauce. North Indian korma is a creamier, milder dish usually made with yoghurt, cream or nuts.
Is hotel style kurma vegan?
Yes, in this version. It uses coconut oil and coconut base. Restaurants sometimes add cream or ghee, which this recipe leaves out.
Can I use frozen mixed vegetables?
Yes. Use 500 g frozen mixed vegetables and add them with the coconut base for about 12 minutes.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.