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Vegetable Kurma | Green coconut curry

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4


Mixed veggies

  • 1 cup peas.
  • 1 cup chopped carrots
  • 1 cup  cauliflower florets optional
  • 1 cup chopped Potato
  • 1 cup chopped beans
  • 1/2 cup chopped onion

Other Ingredients

  • 1 cup thick coconut milk use regular milk instead if you like
  • 3 tbs oil
  • 1 tsp fennel seeds

For Masala paste

  • 1 1/2 - 2 tsp - fennel seeds
  • 2 green cardamom
  • 4-5 cloves
  • 1 cinnamon small
  • 1 cup fresh coconut
  • 10 nos almonds
  • 1 cup coriander and mint leaves
  • 3-4 pods of garlic
  • 1 small piece ginger
  • 1/2 onion
  • 1/2 to mato
  • Grind all the above ingredients  into a smooth paste and set it aside.


  • Turn on the Instapot to the saute mode and let the pot heat up.
  • Once the message turns to 'Hot' add in the oil and add the funnel seeds. once it starts to splatter add the whole masalas.
  • Now add in the chopped veggies and lightly saute.
  • With less water cook the veggies with some salt for 4-5 minutes in the manual mode.
  • While the veggies are cooking grind all the masala into a smooth paste.
  • When the veggies are well cooked open the Instapot and move to the saute mode.
  • Add in the ground paste and let the mixture cook well with the veggies. adjust salt as needed at this point.
  • Cook it for10 -15 mins , stiring occationally till the raw smell of the masala is gone
  • Add in the  cup of coconut milk to the mixture.Cook for about a minute not for too long.
  • Garnish with coriander and serve it hot with rotis, chappati, rice or Adai