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Simple Veg Kurma/ Curry ~ No coconut recipe

Its really Hot in London and my cravings for meat are downhill, all I want is some fresh juice and veggies. Today I am sharing a one-pot Veg Kurma /Curry recipe that I make often. Its a no coconut recipe and is healthy side-dish for rotis / rice.
You can substitute the vegetables with your choice of veg/ meat. Its a simple and easy one pot meal for the hot and busy days. Try it and I hope you will love it as much as I do. 

Recipe ~ Own
Cook & Prep time ~ 20 mins
Serves ~ 2-3 people


For the curry

Carrots - 1 chopped in cubes
Beans - 6-8 chopped to 1 inch pieces
Potato - 1 medium pealed and chopped in quarters
Onion - 1 large chopped fine
Tomato - 1 large, pureed
Ginger-garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Red chilli powder - 1/2 -1 tsp (As per spice tolerance)
Corriander powder - 1 tsp
Bay leaf - 1
Cinnamon - 1 (inch piece)
Cloves - 2
Whole Cumin/ jeera - 1/4 tsp
1/2- 1 cup water to cook the vegetables
Salt - to taste
Oil - 1 tsp

For grinding

Sombu/ aniseed - 1/2 tsp
White poppy seeds/ kasakasa - 1/2 tsp
Cashew - 2-3 whole/ chopped
Green chilli - 1-2 (As per spice tolerance)
Water - to soak the ingredients (less than 1/4 cup)

  • In a mixie / blender jar fill the ingredients for grinding and add little water to immerse them and keep it aside to be made into a fine paste later (they need to soak for atleast 5-8 mins)
  • In a hot pan/ skillet add oil, once its hot add the whole spices except cumin and wait until they release aroma, add the cumin/ jeera and the onions. Give it a good stir and let the onions become translucent and turn light brown. Add the tomato puree and little salt, let the raw smell go and then add the cut vegetables with the spice powders. At this point add 1/2 -1cup water to let the vegetables cook, cover the lid and let them cook for 7-9 mins. As they cook grind the paste and keep it ready (made sure it is fine and smooth)
  • Now open the lid and check if the vegetables are cooked (if not give it another 3-5 minutes to cook) and now add the paste and mix well until well combined
  • Cover and cook in medium flame for 5 minutes adding salt. Garnish with fresh corriander leaves
Serve hot with rotis


- In case the curry is thick just dilute it with little water and cook for few minutes 
- For a less spicy version simply add only the turmeric powder


  1. Never made kurma without coconut..looks almost the same.

  2. i always like no coconut version..

  3. Kurma looks delicious

  4. Instead of coconut, you used poppy seeds, great dear. Absolutely delicious.

  5. Love this kurma,looks creamy and delicious,absolute comfort dish.

  6. Delicious Kuruma. good with chapathi.

  7. kurma without coconut is something i love, good clicks Priya!

  8. I love Kurma's.. Makes a delicious side for puris.! Yuummmmm

  9. Lovely kurma and it's great to know a coconut-free version! Will come in handy on those days u don't have it in stock or u need to avoid it for health concerns.

  10. awesome recipe... I tried it today.. it was very tasty..

  11. I have tried the same with coconut instead of kaskas. The curry was so delicious and my husband also like the curry so much. This is is the first time I made kuruma


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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