Vegetable kurma is a delicious dish made by cooking mixed veggies in a spicy kurma gravy. It goes well with roti, chapati, poori, parotta, plain basmati rice, jeera rice, ghee rice etc.For complete recipe, you can visit my blog here - https://www.indianhealthyrecipes.com/veg-kurma-recipe-vegetable-korma-recipe/Here are some tips that may help1.Substitute fresh coconut with 2 tbsps of poppy seeds or 6 tbsps of thick coconut milk. If using coconut milk then skip water used for making the paste.2.Fennel seeds is a key flavor enhancer here. However if you do not have it you may skip it. You can also use 1/2 tsp of ground fennel instead of the seeds.3. It is very important to keep the size of potatoes, beans and carrots to 1/2 inch. Otherwise the cook time will change.4. You can also use frozen veggies in the recipe and skip potatoes & cauliflower. In this case reduce water by 1/4 cup.5. Once done vegetable kurma will be runny. When it cools down it will thicken.
