Mixed Vegetable Kurma – A mild vegetable curry with coconut milk




Ingredients:
Serves 4-6

Cauliflower florets – 2 1/2 cups (half of a medium cauliflower)
Potatoes (boiled and diced small) – 2 medium
Carrots (diced small) – 2 large (about 1/2 cup)
French Beans (sliced into 1/4 inch pieces) – 3/4 cup
Green Peas (boiled if using frozen) – 1/2 cup
Tomato (chopped) – 1 large (or 2 medium)
Cilantro/Coriander leaves – 1/4 cup
Raw Cashew nuts – 5-6 no
Almonds – 5-6 no. (or just substitute with more cashews)
Red chilli powder/Cayenne – 1 tsp (optional)
Onion (chopped) – 1 large
Thick Coconut Milk – 1 cup
Turmeric powder – 1/2 tsp
Coriander powder – 1 Tbsp (or use whole coriander seeds with ingredients to be ground)
Salt – to taste

For tempering:

Oil – 3 Tbsp
Mustard seeds – 1 tsp
Curry leaves – a sprig (optional)
Cinnamon – 2 inches long (or 3/4 tsp ground cinnamon)
Cloves – 3-4 no.
Mace – 1 blade (totally optional)
Green Cardamom – 2 no.
Dried Bay Leaves – 2 no.
Star Anise – 1 flower

To be ground into a paste:

Fennel seeds – 1 tsp (or 3/4 tsp ground fennel)
Khus Khus (white poppy seeds) – 1 Tbsp
Ginger – 1 inch piece
Garlic – 7-8 cloves
Serrano chillies – 2-3 no. (or 5-6)

Source, details, tips and full instruction at: ambikaskitchen.com

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