Vegetable Kurma Recipe: Malaysian Style Curry

Kurma curry, whichever the style, whether made purely with vegetables or with meat, always comes down to one choice. A homemade kurma paste or a store-bought kurma powder.

For those who love home-cooked meals but need to save time, ready-made kurma powder is not a let-down. The foundation of the curry is there. As for the vegetables, the assortment is entirely up to you (POTATO CURRY VEGETARIAN). 

 

But what makes a Malaysian Style Kurma special? It’s the addition of Southeast Asian herbs. One version that closely resembles it is the Sri Lankan kurma. Also features pandan (screwpine) leaves and lemongrass, fragrant elements that give the curry its tropical lift.

The spice mix too stands out, with warming notes of cinnamon, cloves, star anise, and bay leaves layered into the base.

The result? A super aromatic, thick, and creamy kurma curry loaded with mixed vegetables. Absolutely delicious to the very last drop, served with rice (CURRY LEAF RICE) or roti, for a wholesome, fulfilling meal.

Ingredients for Vegetable Kurma
2 tbsp store-bought korma powder  - mixed with some water for a kurma paste
1 cup frozen peas
1 cup button mushrooms
1 large brinjal - sliced
2 pandan (screwpine) leaves – knotted
Spices: 1 cinnamon stick, 4 cloves, 1 star anise, 2 small bay leaves
2 red chillies - sliced
2 small lemongrass stalks - smashed  
5 garlic cloves - smashed
5 shallots - smashed
2 small tomatoes - sliced
Some coriander leaves
2 tbsp Greek yogurt - whisked
½ cup oil
Salt to taste
Water as needed

How to Make Kurma 
Heat oil, then add shallots, garlic, spices, and lemongrass. 
Stir all together
Add korma curry paste and cook until the oil floats.
Add tomatoes, chillies, and brinjal.
Stir to combine.
Add pandan leaves, then pour in water. 
Simmer until the brinjal is ¾ soft.
Add peas, button mushrooms and salt. 

Stir in and simmer for a minute. 

Off the heat

Stir in yogurt and sprinkle coriander leaves atop.