Indian

Vegetable Kurma is for Lunch.

Vegetable Kurma takes 20 minutes to prepare.

Vegetable Kurma takes 15 minutes to cook.

Vegetable Kurma makes 10 servings.

The ingredients for Vegetable Kurma are:

small potatoes (diced into medium chunks)1 large merliton1 cup frozen peas2 large carrots1 cup cauliflower florets4 large roma tomatoes (diced)

Masala : 1/2 cup fresh grated coconut, 2 tbsp khus-khus (poppy seeds), 1" piece of ginger, green chillies or jalapenos (depends on how much heat you can tolerate). Grind these with some water to a fine paste.

Here is how you make Vegetable Kurma:

Cut all vegetables into even sized chunks (cooks better this way). Finely chop 1 large onion. heat about 2 tbsp canola oil in a deep pot, add 1/2 tsp saunf (fennel seeds), 2-4 bay leaves, 2" cinnamon stick (broken into pieces). Add 1 tsp turmeric, onions and saute till onions are transparent. To this add the potatoes, fry for a 5 min then add the rest of the veggies. Cover and cook on medium heat until veggies are almost soft, then add the ground masala. Add a little water to form a thick gravy. Add salt to taste. Cover and cook until the mixture comes to a boil. Garnish with some chopped cilantro. Serve with hot puris or rotisNumber of Servings: 10Recipe submitted by SparkPeople user LUVLHASA.

The nutritional information for Vegetable Kurma is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 79.2

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 12.7 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.9 g
• Protein: 2.2 g

Vegetable Kurma is Indian cuisine.

The dietary needs meet for Vegetable Kurma is Vegan