Madhur Jaffrey’s South Indian Mixed Vegetable Kurma Recipe

• 1 tablespoon chopped raw cashews
• 3 medium tomatoes, peeled and chopped (canned is fine)
• 1 teaspoon salt, divided
• 1–4 fresh hot green chilies, such as bird’s eye
• ½ teaspoon garam masala
• ½ cup chopped cilantro
• 2 tablespoons peanut oil or olive oil
• ½ teaspoon whole black mustard seeds
• ½ teaspoon hulled urad dal (split black lentils)
• 1 dried hot red chili
• 15 fresh curry leaves
• 2 carrots, peeled and cut into ½-inch rounds (about 1 cup)
• 1 cup shelled green peas (fresh or frozen and thawed)
• ½ small head of cauliflower, cut into ¾-inch florets (about 1 cup)
• 1 cup green beans, trimmed and cut into ¾-inch pieces
• ½ cup water
• ½ cup canned coconut milk
• 4 servings plain basmati rice or rice noodles

1. 1

   Cover the cashews with hot water in a small bowl. After 1 hour, drain them and transfer them to a blender or food processor.

2. 2

   Add the tomatoes, ½ teaspoon salt, green chilies, and garam masala to the blender, and blend until you have a smooth paste. Add the cilantro, and pulse to combine. Spoon the mixture into a bowl, and set aside.

3. 3

   In a medium saucepan, warm the oil over medium-high heat. Once the oil is hot, add the mustard seeds and urad dal to the oil. Once the seeds begin to sputter and pop, add the red chili. Swirl the pan a few times, then add the curry leaves, taking care to stand back while the oil sizzles.

4. 4

   Add the carrots, peas, cauliflower, and green beans to the spice mixture. Stir to combine, and reduce the heat to medium. Season with the remaining ½ teaspoon salt, and sauté for 5 minutes. Add ½ cup of water and bring to a simmer, then lower the heat, cover, and continue to simmer for 3–4 more minutes.

5. 5

   Add the cashew-tomato mixture to the pan, and stir to incorporate. Bring to a boil. Cover once more and turn the heat to low. Cook until everything is tender, about 3–5 more minutes.

6. 6

   Shake the canned coconut milk well before stirring ½ cup into the kurma. Cook for 1 minute, until the milk thickens slightly and everything is well-combined. Serve with steamed rice or rice noodles.

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