Any restaurant you walk in, in India (especially South) will have this kurma. Kurma is a curry with heaps of vegetables and flavored with coconut and fennel seeds.

South Indian-Style Kurma [Vegan, Gluten-Free]

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Cooking Time



For the curry:

  • 1 Tbsp coconut oil
  • 2 cups of chopped veggies (potato, carrot, beans, cauliflower, peas)
  • 1 and 1/2 tsp mustard seeds
  • 1 bay leaf
  • 1 sprig curry leaves-very finely chopped
  • 1 large onion-very finely chopped
  • 1 large roma tomato
  • 1 tsp ground red chili powder
  • 1 tsp turmeric
  • Salt-to taste
  • 2 Tbsp coriander leaves-finely chopped
  • Below serving of homemade kurma masala
  • 1 cup water

For the Homemade Kurma Masala:

  • 1 and 1/2 tsp fennel seeds
  • 1 and 1/2 tsp cumin seeds
  • 10 cashew nuts
  • 1 and 1/2 tsp poppy seeds
  • 1 star anise
  • 4 cloves
  • 2 small sticks cinnamon
  • 2 cardamom seeds (discard the green outer skin, use just the seeds)
  • 2 Tbsp roasted gram (You get this in Indian Stores)


  • 10 cloves garlic
  • 1 small piece ginger
  • 1/3 cup coconut (Shredded/Frozen ans Thawed/Fresh)
  • 2 green chilis  {or more for extra spiciness)


For the Homemade Kurma Masala:

  1. In a pan, dry roast all the dry spices. Add them to a food processor along with ginger, garlic, green chili and coconut. Process until they all mix really well. Once all broken down and fine, add 1/3 cup of water and make a thick paste from it. Keep it aside.

Now, the curry:

  1. In a stockpot, boil the veggies with salt and 1/2 tsp turmeric and salt to taste. Drain and keep aside.
  2. In a pan, heat coconut oil, add mustard seeds, wait until they pop, then add bay leaf and curry leaves and after couple of seconds, add onions, 1/2 tsp turmeric and fry until translucent.
  3. Now, add tomatoes, chili powder and fry until mushy, add 1 cup water, homemade kurma masala and let them cook in water for 5 mins.
  4. Now, add the veggies, cover and cook until it all comes together for another 5 mins.
  5. Add coriander leaves and serve.


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