Creamy & Spicy Kurma
What makes this curry extra special is its versatility. It can easily be transformed into a delicious vegetable Kurma by adding your favorite vegetables like potatoes, carrots, zucchini and beans. For non vegans, you can add any meat of choice or even hard boiled eggs.. The creamy coconut milk ties everything together, giving the dish a luscious, slightly sweet depth that pairs beautifully with steamed basmati rice or soft, fluffy roti. Whether you’re craving a hearty meat curry or a plant-based alternative, this Kurma is a must-try for any meal!
Ingredients
2 ½ tbs kurma powder, mixed with some water to make a paste
1 cup coconut milk
1 carrot, cubed
1-2 potatoes, cubed
1 piece dried tamarind
2 green or red chillis
1 tomato, quartered
1 big onion, cut into thick wedges
1 cinnamon stick
2 star anise
4 cardamom pods
6 hard boiled eggs or chicken or meat of choice (optional)
vegetables of choice ie cauliflower, zucchini, brinjals, beans (optional)
For the spice paste
4 onions
4 cloves garlic
1 inch ginger
Coriander leaves, optional
Fried onions, optional
Method
1. Boil eggs and peel, if using. Set aside.
2. Heat some oil in a pot and fry cinnamon stick star anise and cardamoms.
3. Add spice paste and saute for 2 minutes.
4. Add kurma powder and saute for 2 minutes until aromatic.
5. Mix in potatoes and meat of choice, if using, and some water.
6. Add dried tamarind and carrots and boil until potatoes and carrots are tender.
7. Stir in coconut milk and season with salt.
8. Add eggs, tomatoes, chillis and onion wedges. Simmer for a minute.
9. Garnish with fried onions and coriander leaves if using.
