Vegetable Kuruma

This recipe of vegetarian kuruma replaces coconut oil, which has high levels of cholesterol, with canola oil, while keeping the flavors intact.

Recipe from CanolaInfo
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  • 507 ounces (150 mL) canola oil
  • 21 ounces (600 g) grated coconut
  • 2 teaspoons cumin seeds
  • 4 star anise
  • 2 bay leaves
  • 35 ounces (10 g) black pepper
  • 5 green cardamom
  • 5 red chiles dry, whole
  • 175 ounces (50 g) ginger, whole
  • 10 garlic pods
  • 2 onions, large
  • 2 green chiles, small
  • 35 ounces (10 g) curry leaves
  • 26 ounces (75 g) cashew nuts
  • 1/2 tablespoon turmeric
  • 1 cup cauliflower
  • 1/2 cup beans
  • 1/2 cup carrots
  • 1/2 cup potatoes
  • 2 teaspoons fenugreek seeds
  • 2 tablespoons mustard seeds
  • 3 teaspoons salt
  • 1/2 tablespoon turmeric
  • 2 teaspoons red chili powder
  • 1 tablespoon coriander powder
  • 17 ounce (50 g) fresh coriander leaves
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In a large cooking utensil, add 100 mL canola oil; add freshly grated coconut, cumin seeds, cinnamon, star anise, bay leaf, black pepper, green cardamom, half of red chile whole, ginger, garlic pod, onion roughly sliced, green chile, curry leaves, cashew nuts and half the turmeric. On slow flame, cook mixture until it starts to change color. Take out and put straight into stone grinder to make into fine paste. Keep paste aside.
Cut cauliflower into florets, string the beans and cut into 1 inch in length; cut carrots into batons and potato into dices.
Heat canola oil; add whole dry red chile, fenugreek and mustard seeds. When they splutter, add curry leaves. Add vegetables and saute; sprinkle some salt.
Add remaining turmeric, red chili powder and coriander powder mixed with little water. Add paste and cook on slow flame. Cook until vegetables are done. Sprinkle with chopped fresh coriander.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 31.3, chol. (mg) 0, sat. fat (g) 3.3, carb. (g) 18, fiber (g) 1.3, pro. (g) 4, sodium (mg) 1200, Percent Daily Values are based on a 2,000 calorie diet
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