Oil-Free Vegetable Kurma - One Pot Vegetable Kurma

Looking for a delicious and guilt-free curry that doesn’t compromise on taste? Try this Oil-Free Vegetable Kurma – a wholesome, light and flavorful South Indian-style kurma made without a single drop of oil or dairy.

This kurma is a perfect blend of fresh vegetables, onions, tomatoes, whole spices and a fragrant coconut paste. Everything is pressure cooked together to lock in the flavor and nutrition, resulting in a creamy, aromatic kurma that pairs beautifully with chapati, dosa, idiyappam, aapam and even plain rice.

Why You’ll Love This Oil-Free Kurma:

No Oil Used – Completely free from refined oil or ghee, yet rich in taste
Dairy-Free – No curd, cream, butter or milk – making it light and vegan-friendly
Easy to Digest – Steamed vegetables and natural spices support better digestion
Wholesome & Nutritious – Packed with vitamins, fiber and healthy fats from coconut
Perfect for Healthy Eating – Ideal for weight-watchers, post-illness recovery, or clean eating diets
Simple Ingredients – No fancy ingredients, just pantry staples and fresh produce.
Digestive-Friendly & Light on the Stomach

Because there’s no oil, no cream, and no heavy masalas, this kurma is gentle on the stomach. The use of coconut paste adds a natural richness without making it greasy. Whole spices like cinnamon, cloves, and cardamom help boost digestion and bring warmth to the dish. It’s a great option for those who prefer light meals or are transitioning to a low-oil lifestyle.

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Here is the video link for Oil Free Vegetable Kurma

Oil-Free Vegetable Kurma – Step-by-Step Instructions

Ingredients:

Vegetables:

Carrot – 1 (chopped)
Beans – 5 (chopped)
Potato – 1 (chopped)
Green peas – ¼ cup
Onion – 1 (chopped)
Tomato – 2 (chopped)
Green chillies – 2 (slit)
Coriander leaves & Mint leaves – a small handful

Whole Spices:

Cinnamon – 2 small sticks
Cloves – 4
Cardamom – 3
Black stone flower (Kalpasi) – a small piece
Salt – as needed

To Grind:

Grated coconut – ½ cup
Fennel seeds – 1 tsp
Small onion – 5
Ginger garlic paste – 1 tsp
Turmeric powder – ¼ tsp
Red chilli powder – ½ tsp
Garam masala – 1 tsp
Cashews – 5

Grind all the above with a little water into a smooth paste.

Instructions:

Chop all the vegetables, onions, tomatoes and green chillies. Keep them ready.

Grind the coconut paste:In a blender, add grated coconut, fennel seeds, small onions, ginger garlic paste, turmeric powder, red chilli powder, garam masala, and cashews. Add little water and grind into a smooth paste. Set aside.

Pressure cook the vegetables: In a pressure cooker, add the whole spices – cinnamon, cloves, cardamom, and black stone flower.Then add chopped onions, slit green chillies, tomatoes, green peas, chopped carrot, beans and potatoes.

Add 2 cups of water, mix well, and pressure cook for 3 whistles on medium flame.

Once the pressure releases naturally, open the lid and add salt, chopped coriander and mint leaves. Mix gently.

Now add the ground coconut paste, mix well and let it simmer on low flame for 5–6 minutes until it slightly thickens and the raw smell goes away.

Switch off the flame. Your healthy, flavourful oil-free vegetable kurma is ready to serve!

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Hallebose17 September 2025 at 15:54
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