Keralan vegetable curry
Serves 6
Easy
Prep:
Cook:
This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli
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- 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squashprepared appropriately and cut into chunks
- 2 tsp turmeric
- 5 small green chillies4 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 onionchopped
- 10 curry leaves
- 150ml plain yogurt
Nutrition: per serving
- kcal205low
- fat14g
- saturates11g
- carbs16g
- sugars9g
- fibre6g
- protein6g
- salt0.1glow
Method
step 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.
step 2
Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
step 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.
