Serves: 4-6
Method:
| Ingredient | Qty | Prep |
| Potato | 2 medium | diced |
| Tomato | 2 large | chopped |
| Onion | 3 medium | julienne |
| Green chilis | 2-3 | |
| Cauliflower | 1/2 head | chopped |
| Peas | 1 cup | |
| Cilantro | garnish | |
| Coconut milk | 1/2 can | 165 ml |
| Water | as needed | |
| For Paste: | ||
| Coriander seeds | 4 tbsp | |
| Frozen coconut | 1 cup | |
| Red chilis | 10 | |
| Cinnamon | small piece | |
| Clove | 1 | |
| Garlic | 4 cloves | |
| Khus-khus | 2 tsp | blend |
Method:
- Steam cauliflower in a microwave
- Roast whole spices until fragrant and powder them, before blending with coconut, garlic, and khus khus.
- Fry onion, tomato, and potato for a few minutes
- Add paste & saute; then salt and water as needed
- Add peas, cooked cauliflower, and coconut milk. Keep on simmer for 5-10 minutes
Notes:
If serving kurma with aappam, use remaining 165 ml coconut milk in the dosa batter. Otherwise use 1 small can (165 ml) of coconut milk instead.
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