Kurma Recipe – Eats Now

Name: Kurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium eggplant cut into threequarter inch by half inch sticks; 2 small carrots peeled and cut into threequarter inch by half inch sticks; 4 ounces green peas; 4 ounces french beans cut into 1 inch pieces; 1 medium potatoes peeled and cut into threequarter inch by half inch sticks; 2 ounces coconut fresh, grated; 4 each green chili peppers fresh; 2 tablespoons poppy seed white; 1 /4 teaspoons salt; 3 medium tomatoes roughly chopped; 1 tablespoon yogurt, plain; 1 teaspoon garam masala; 2 tablespoons coriander fresh, green

Servings: persons

1/2 medium eggplant cut into threequarter inch by half inch sticks
2 small carrots peeled and cut into threequarter inch by half inch sticks
4 ounces green peas
4 ounces french beans cut into 1 inch pieces
1 medium potatoes peeled and cut into threequarter inch by half inch sticks
2 ounces coconut fresh, grated
4 each green chili peppers fresh
2 tablespoons poppy seed white
1 /4 teaspoons salt
3 medium tomatoes roughly chopped
1 tablespoon yogurt, plain
1 teaspoon garam masala
2 tablespoons coriander fresh, green

1
Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan.
2
Add 8 ounces water.
3
Bring to the boil.
4
Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
5
Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender.
6
Add 5 fluid ounces (150 ml) water and grind to a fine paste.
7
Set aside.
8
When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.
9
Stir and simmer gently for five minutes.
10
Add the tomatoes, yoghurt and garam masala.
11
Stir gently to mix well.
12
Bring to the boil and simmer gently for 2 to 3 minutes.
13
Turn into a serving dish and garnish with the fresh coriander.

133

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 medium eggplant cut into threequarter inch by half inch sticks, 2 small carrots peeled and cut into threequarter inch by half inch sticks, 4 ounces green peas, 4 ounces french beans cut into 1 inch pieces, and more.

Yes, Kurma falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kurma

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