Keralan vegetable curry

Keralan vegetable curry

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(1 ratings)


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Cooking time

Prep: 25 mins Cook: 35 mins

Skill level



Serves 6

This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 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

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  1. 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.
  2. Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
  3. 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.

Recipe from Good Food magazine, May 2012

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karola's picture

I made this about a week ago and am making it again today. Really nice, light, non greasy but flavour-full curry and very easy to make. It packs a punch (is nicely hot) and also feels much richer than it is. I think this might be down the okra 'softening' and seeming to thicken the sauce and of course the yoghurt helps too. I used the suggested vegetables and followed the whole recipe to a 't' and it's really good. No wonder he's looking trim if this is what he's eating!

suzymhall's picture
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Just made this tonight and loved it. I was looking forward to it as I'd never cooked with okra before. For 2 of us we used half a butternut squash, a handful of okra (I chopped the rounded end off and then halved them into bite size chunks. In retrospect I should have put the pointed ends in to cook for a bit longer than the other veg as a few were still a bit woody after 20-25min), a small aubergine and a courgette - and that was more than plenty! I put 50g creamed coconut in the paste which seemed fine, and used a spoonful of half fat creme fraiche and a good "dollop" of fromage frays right at the end. I also added some tofu for protein - it was marinated tofu but plain tofu would have been better.

I was sceptical about boiling the veg and adding the paste near the end but it came up really creamy and tasted delicious.

I served the curry with rice that was cooked with some mushrooms, cardamon and onion seeds (might have ruined the Keralan authenticity by doing this but it seemed to work!).

We'll definitely be doing this one again.

reensx's picture

This caught my eye but upon reading the ingredients it is indeed Avial, as below aubergine, okra and squash aren't things I've had in one. It's not far off my nan's recipe, if I can only get hold of English ingredients I'd just use potato, carrot & green beans but plantain and drumsticks can be found in ethnic shops/markets. I use coconut cream instead of fresh coconut & at the end I fry very small chopped onion with mustard seeds & chilli till crispy & mix in at the end.

kukskitchen's picture

i am so pleased to see avial ( that is how we call it) of keralan cuisine featured in the website. One criticism, okra and aubergine are traditionally not used for avial, they are more used in sambar (spicy soup with lentils). Drumsticks and long beans are essential ingredients too.

last edited: 10:30, 24th Jul, 2013
katysimpson's picture

Hi there, I would love to get this recipe as authentic as possible. You mention "drumsticks", what are they?? Katy

bellshell's picture

where is the step by step guide on the coconut?



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