Veg Coconut Kurma

Ingredients

1 large or 1 cup of Carrots (diced)

2 small or 2 cups of Potatoes (diced)

1 cup of Green beans

1/2 Onion (finely chopped)

1 tsp Coconut oil

2 tsp Crushed Garlic

5 Green chilies (cut lengthwise)

1 can or 14 oz or 3 cups of Coconut Milk 

Whole dry spices

   1 Bay leaf

   1 inch stick of Cinnamon

   3 Cardamom (crushed)

   5 Cloves

Dry spice powders

   1 tsp Red Chili powder

   1/2 tsp Coriander powder

   1/4 tsp Turmeric powder

1 tsp Rice flour

1 1/2 tsp Salt

3 cups of water

Method

• Cook carrots, potatoes and beans in a pressure cooker with 1 cup of water for upto 1 whistle. Set aside and allow pressure cooker to cool
• Heat coconut oil in a heavy bottomed skillet. As oil turns to smoky hot, add whole dry spices- bay leaf, cinnamon, cardamom and cloves. Wait until it starts to splutter
• Then add garlic and green chilies. Saute until garlic starts to turn golden brown
• Then add onions. Satue until onions start to wilt
• In the mean time, mix rice flour with 1/2 cup of water without ay lumps. Set aside
• When onions have wilted, add dry spice powders  - red chili powder, coriander powder and turmeric powder. Saute for just 10-15 sec so that the flavors from dry spice powders are infused in oil
• Add coconut milk to the skillet. Add 1/2 cup of water to scrape any ingredients inside the can.
• Also add rice flour water + salt and mix well
• Also add cooked veggies with vegetable stock
• Add remaining water and bring kurma to boil until oil starts to float on top
• Serve with south Indian breakfast like idli, dosa, appam, chapati, rice varieties like ghee rice, pulav and many more