Vegan Navratan Kurma


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Ingredients for the curry:

Vegetables of your choice around 2 cups. I had used the following:

  1. 1 small cauliflower
  2. 2 carrots
  3. 1/4 cup peas
  4. 3 small eggplants (size of a lemon, indian variety)
  5. 2 small potatoes
  6. 5 fresh green beans
  7. 1 bell pepper

Procedure to make the curry (half way):

Cut into big cubes, put into the steamer for 15 minutes. They need to be 3/4th cooked. If you do not have a steamer you can cook them in a pan. Place a small bowl of water inside the pan and cover the pan.

Ingredients for the gravy:

  1. 2 handfuls of cashews
  2. 1/2 handful of macademia nuts (Pistachios will be more ideal but I did not have them)
  3. 2 Tbsp of fresh coconut ( I had only frozen coconut chunks, freshly grated coconut would taste more good)
  4. 1 tomato
  5. 15 small cubes of pineapple
  6. 3 Cloves,
  7. 1″ Cinnamon stick
  8. 2 cloves of green cardamom
  9. 2 medium size onions
  10. 1″ piece of fresh turmeric (replace with turmeric powder if fresh turmeric is not available)
  11. 3 black pepper corns
  12. 1″ ginger piece
  13. 5 strands of saffron

A green chili can be added too to give a very mild hot taste if you want. I did not.

Procedure to make the gravy:

  1. Roast the cinnamon stick, cloves, cardamom, add chopped onions and let them turn golden.
  2. Remove from heat and move to a blender.
  3. Add all remaining ingredients except saffron and blend well with 1/4th cup of water.
  4. Move to a pan on low heat and let it cook.
  5. In a mortar grind salt and saffron sticks and add to the pan with the gravy.

Procedure to finish the curry:

  1. Add the semi cooked veggies to the gravy and let it cook on low heat for 10 minutes.
  2. Remove from heat.
  3. Add coconut oil and cilantro garnish.

Serve with chapati/rice. I served with millet flat bread (Bhakri)

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