Bread Veg Kurma Recipe for a Flavorful Indian Dinner

Bread veg kurma is a delightful Indian curry that transforms everyday bread and mixed vegetables into a restaurant-style meal, perfect for busy weeknights and leisurely weekends alike. If you often find yourself with leftover bread and an assortment of veggies in your fridge, this recipe offers a delicious way to turn them into a hearty, nutritious dish.

The creamy, coconut-based kurma sauce is infused with aromatic spices, making every bite comforting and full of flavor.

Whether you’re a novice cook or a seasoned pro, this recipe is easy to follow and uses readily available ingredients. The combination of crisp bread pieces and vibrant vegetables, all enveloped in a lusciously spiced gravy, makes it irresistible.

Serve it hot for breakfast, brunch, or dinner, and watch even picky eaters ask for seconds. Read on to learn how to create this satisfying bread veg kurma at home!

Why You’ll Love This Recipe

• Quick and Convenient: Perfect for using up leftover bread and vegetables.
• Versatile: Easily adaptable to suit seasonal veggies and your spice preferences.
• Nutritious: Packed with fiber, vitamins, and healthy fats from coconut and nuts.
• Comforting Flavors: The creamy, mildly spiced curry is loved by both kids and adults.
• Great for Any Meal: Serve for breakfast, lunch, or a light dinner.

Ingredients

Equipment

• Heavy-bottomed pan or kadhai
• Small blender or mixer
• Chopping board and knife
• Spatula
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare the bread: Cut the bread slices into bite-sized cubes. You can optionally toast them lightly in a pan with a few drops of oil until golden and crisp. Set aside.
2. Prepare the kurma paste: In a blender, add cashews, grated coconut, poppy seeds (if using), and fennel seeds. Add 2-3 tablespoons of water and blend to a smooth paste. Keep aside.
3. Cook the vegetables: Heat 1 tablespoon oil in the pan. Add the bay leaf, cloves, and cinnamon stick. Sauté for a few seconds until fragrant. Add the onions and fry until translucent.
4. Add ginger-garlic paste & spices: Add the ginger-garlic paste and green chili. Sauté for 1 minute. Add coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well.
5. Add tomato and cook: Add the chopped tomato. Cook until the tomato turns soft and mushy.
6. Add the vegetables: Mix in all the chopped mixed vegetables. Sprinkle some salt and sauté for a couple of minutes.
7. Add water & cook: Add about 1 cup of water. Cover and cook on medium flame until the vegetables are tender (about 7-10 minutes). Stir occasionally.
8. Add kurma paste: Lower the flame and add the prepared coconut-cashew paste. Mix well and cook for 2-3 minutes, stirring frequently.
9. Finish the kurma: Add garam masala and more water if needed for desired consistency. Simmer for 3-4 minutes, allowing the flavors to meld.
10. Add bread cubes: Gently fold in the toasted bread cubes. Let them soak for 1-2 minutes only, so they absorb the curry without getting too soggy.
11. Garnish & serve: Turn off the heat. Garnish with fresh coriander leaves. Serve hot.

Pro Tip: For extra richness, add 2 tablespoons of thick coconut milk at the end before serving.

Tips & Variations

• Choice of Bread: Use any bread – white, whole wheat, multigrain, or even pav buns. Slightly stale bread works best as it holds shape.
• Vegetable Variations: Add bell peppers, sweet corn, or mushrooms for new flavors.
• Spice Level: Adjust green chili and red chili powder to suit your heat preference.
• Gluten-Free Version: Use gluten-free bread for a celiac-friendly meal.
• Make Ahead: Prepare the kurma base in advance and add bread just before serving to prevent sogginess.
• Creamier Kurma: Blend in a few soaked almonds with the coconut paste for a silkier texture.
• Serving for Parties: Serve bread cubes and kurma separately; let guests combine as they eat.

“Don’t add bread cubes too early. Letting them soak for just a minute keeps them delightfully soft yet not mushy.”

Nutrition Facts

Note: Nutrition values are approximate and may vary based on bread type and vegetables used.

Serving Suggestions

• Breakfast or Brunch: Bread veg kurma is a filling start to the day. Pair with a cup of masala chai or filter coffee.
• Side Dish: Serve as a side with Steamed Rice or Jeera Rice.
• Party Appetizer: Serve in small bowls or shot glasses with a toothpick for each bread cube.
• With Indian Breads: Enjoy alongside Soft Roti or Plain Paratha for a complete meal.
• Kids’ Lunchbox: Pack the bread cubes separately and let kids mix with the kurma at lunchtime.

Conclusion

Bread veg kurma is more than just a recipe; it’s a smart and satisfying solution for busy families and home cooks looking to minimize waste while maximizing flavor. The creamy kurma sauce paired with hearty bread and colorful veggies makes for a comforting meal that’s sure to become a regular on your table.

If you enjoyed making this bread veg kurma, don’t miss our other Indian favorites like Paneer Butter Masala, Vegetable Pulao, or Aloo Matar Sabzi. Experiment with your favorite vegetables and breads, and share your creative versions with us!

Happy cooking!

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