Vegetable Kurma

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Carbs· 1

  • 80 g potato (chunks)80g

Vegetables· 5

  • 60 g carrot (chunks)60g
  • 40 g long beans (cut into lengths)40g
  • 60 g cauliflower (small florets)60g
  • 6 g garlic (minced)6g
  • 6 g ginger (minced)6g

Sauces· 2

  • 40 g lite coconut milk40g
  • 8 g natural peanut butter (1 tsp)8g

Spices· 3

  • 5 g curry powder (1 tbsp)(staple)5g
  • 1 g cumin powder (½ tsp)(staple)1g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g

  1. Cut the carrot and potato into small chunks, the long beans into lengths and the cauliflower into small florets, keeping the root vegetables and the quicker-cooking ones separate.

    Why? Carrot and potato take longer while long beans and cauliflower cook fast, so staggering them keeps everything tender without going mushy — timing the vegetables is the heart of a good kurma.

    Tip: Keep the chunks modest so they soften within the 30-minute window.

    Next up:Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, cumin and curry powder over medium heat for ~1 min until fragrant.

  2. Heat 1 tsp oil in a non-stick pan and sauté the garlic, ginger, cumin and curry powder over medium heat for ~1 min until fragrant.

    Why? Toasting the curry powder in a little oil releases the spices' fat-soluble flavour — one teaspoon is enough to bloom them, none of the heavy oil the original uses.
    Watch out: Curry powder catches fast — keep the heat gentle and add the vegetables and water as soon as it smells fragrant.

    Next up:Add the carrot and potato, toss to coat, pour in 150 ml water and simmer covered over low heat for 8 min.

  3. 8 min · hands-free

    Add the carrot and potato, toss to coat, pour in 150 ml water and simmer covered over low heat for 8 min.

    Why? Softening the root vegetables in plain water first means the coconut milk doesn't need long cooking — coconut milk splits and turns oily if boiled hard, so cooking the veg first keeps it smooth.
    08:00

    Next up:Add the long beans and cauliflower and simmer 3 min, then stir in the lite coconut milk, peanut butter and salt and cook gently 3 min until the gravy thickens.

  4. Add the long beans and cauliflower and simmer 3 min, then stir in the lite coconut milk, peanut butter and salt and cook gently 3 min until the gravy thickens.

    Why? A teaspoon of peanut butter with lite coconut milk recreates the creamy, nutty body of cashew cream at a fraction of the fat of cashews plus full coconut milk — that's the essence of this lighter kurma.

    Tip: Once the coconut milk is in, don't let it boil hard — a gentle simmer keeps it from splitting.