As much as I love cooking, there are days when I want to have a good meal but don’t feel like slogging it out in the kitchen. I like having recipes in my repertoire that are quick to prep but look like you spent hours making it. One such dish is a simple vegetable kurma. A favorite childhood memory is devouring this thick coconut stew with a flaky parotta from one of the many fast-food restaurants like Sangeetha and Saravana Bhavan in Madras. It pairs well with rice or chapati. This is a recipe that you can make from scratch with fresh vegetables or use a few shortcuts with frozen vegetables and shredded coconut. You will need to buy a packet of frozen grated coconut for this recipe. This is a shorter version that makes this dish a breeze to put together.

Notes:

Use only frozen or freshly grated coconut. Desiccated coconut or coconut flakes will not provide the same flavor or texture.