Veg Kurma

Vegetable Korma is a South Indian vegan curry recipe of mixed veggies in a creamy coconut and cashewnut sauce. Any other nuts like Almonds (Badam) or Walnuts (Akrot) can also be used instead of cashews. This vegetarian entrée tastes great with naan, chapati, jeera rice and/or puris.

Ingredients:
Green Beans/French Beans/Farasbi - about 20
Carrot/Gajar - 1 big
Green Peas/Matar - about 1 cup
Potato/Aloo - small
Onion - 1 small
Grated Coconut - 1/2 cup
Cashews/Kaju or any other nuts - 1/4 cup
Poppy Seeds/Khuskhus - 2 tsp
Fennel Seeds/Saunf/Badishep - 1 1/2 tsp
Coriander/Cilantro Leaves/Kothimbir - about 1/2 cup
Green Chilies/Hari Mirch - 6
Cumin Seeds/Jeera - 1 tsp
Turmeric/Haldi - 1/4 tsp
Curry Leaves/Kadipata - a sprig (optional)
Green Cardamom/Elaichi - 1 pod (seeds only)
Bay Leaf/Tej Patta/Tamal Patra - 1
Cloves/Long/Lavang - 4
Cinnamon/Dalchini - an inch piece
Salt
Oil

How to prepare Mixed Vegetables Kurma:

• Remove the strings of green beans and dice into an inch size pieces. Dice carrot and potato into medium pieces. Finely chop onion.
• Steam green beans, carrots, green peas and potatoes with 1/2 cup water and little salt in a pressure cooker or a pot. Do not let the veggies get overcooked. I prefer fresh beans and carrots for Kurma.

• Grind grated coconut, cashews, poppy seeds, fennel seeds, cardamom seeds, green chilies and coriander leaves (with tender stems) to a smooth paste, adding little water. You can use the water used for cooking veggies to make this paste.
• Heat about 2 tsp oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon and curry leaves. After a minute or so, add onions. Sauté till onions turn soft.
• Add the ground cashew coconut paste, steamed veggies and turmeric. Cook it covered for about 2 minutes. Check for salt and cook till you get the desired consistency. Carrots add a slight sweetness to this curry, add little sugar or jaggery if you like the curry more sweet. Garnish with almond slices or cilantro. 

Serve Veggie Korma with chapati/phulka, rice and/or puri.