Keralan vegetable curry
This vegetarian curry brings together classic flavours of south-west India - our step-by-step guide will show you how to prepare your own, freshly grated coconut
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 35 mins
Vegetarian
- Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
- Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut (see the step-by-step guide), the onion and some seasoning in a food processor.
- When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.
PER SERVING
205 kcalories, protein 6g, carbohydrate 16g, fat 14 g, saturated fat 11g, fibre 6g, sugar 9g, salt 0.1 g
Recipe from Good Food magazine, May 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2150642/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash , prepared appropriately and cut into chunks
- 2 tsp turmeric
- 5 small green chillies , 4 chopped, 1 left whole but split lengthways
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g/7oz freshly grated coconut (see step-by-step prep guide)
- 1 small onion , chopped
- 10 curry leaves
- 150ml plain yogurt
Buy ingredients
Search Good Food
Low-cal curries sound too good to be true? One of your favourites has just been given a healthy makeover
17
ratings
Sweet potatoes are a versatile veg and far healthier than your everyday spud
3
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 35 mins
Vegetarian
Ingredients
- 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash , prepared appropriately and cut into chunks
- 2 tsp turmeric
- 5 small green chillies , 4 chopped, 1 left whole but split lengthways
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g/7oz freshly grated coconut (see step-by-step prep guide)
- 1 small onion , chopped
- 10 curry leaves
- 150ml plain yogurt
PER SERVING
205 kcalories, protein 6g, carbohydrate 16g, fat 14 g, saturated fat 11g, fibre 6g, sugar 9g, salt 0.1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
