Add carrots, potatoes, beans, water, salt, and coconut oil to a pressure cooker.

Cook for 2 whistles. Do a quick pressure release to retain the vibrant color of the vegetables.

Heat the coconut oil in a pan. Sauté fennel seeds, poppy seeds, stone flower, and cardamom until aromatic.

Add cashews, green chillies, and grated coconut. Mix well and let it cool.

Transfer to a blender. Add curd and 1 tablespoon water. Grind to a coarse paste.

Gradually add milk while grinding to achieve a smooth consistency; transfer

Add water and garam masala.

Bring to a rolling boil

In a small pan, heat coconut oil.

Sauté bay leaf, cinnamon, and curry leaves until fragrant.

Add this tempering to the kurma.

Sprinkle chopped coriander leaves. Cover and let it rest for a few minutes before serving.