Vegetable Kurma

A mild, creamy, coconut milk-based curry made with mixed vegetables — rich in flavor and perfect with appam or idiyappam.

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📝 Ingredients:

• Carrot – 1 (chopped)
• Potato – 1 (diced)
• Green peas – ¼ cup
• Beans – 6–8 (chopped)
• Onion – 1 large, thinly sliced
• Green chilies – 2 (slit)
• Ginger – 1-inch (julienned)
• Thin coconut milk – 1 cup
• Thick coconut milk – ½ cup
• Whole black pepper – ½ tsp
• Curry leaves – 1 sprig
• Coconut oil – 1 tbsp
• Salt – to taste

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🔪 Instructions:

1. Sauté Base Flavors
   Heat coconut oil in a pan. Sauté sliced onions, ginger, green chilies, and curry leaves until soft (no browning).
2. Add Veggies & Cook
   Add all chopped vegetables, salt, pepper, and thin coconut milk. Cover and cook till veggies are tender.
3. Finish with Thick Coconut Milk
   Add thick coconut milk and warm it gently (don’t boil). Adjust salt and pepper. Turn off the heat.
4. Garnish with a few curry leaves and a drizzle of coconut oil.

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🍽️ Serving Suggestions:

• Appam
• Idiyappam
• Neer dosa
• Ghee rice
• Light chapathi

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Would you like:

• A card-style blog version of this one?
• A realistic banner image of Kerala Vegetable Stew in a coconut shell bowl or white ceramic?

Let me know how you want to use this on your blog! 🌸

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