Name: Keralan vegetable curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Indian
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

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Keralan vegetable curry

Keralan vegetable curry

John Torode

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Serves 6

Easy

Prep: 25 mins

Cook: 35 mins

A star rating of 3 out of 5.6 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal205

low
fat14g
saturates11g
carbs16g
sugars9g
fibre6g
protein6g
salt0.1g

low

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.

Recipe from Good Food magazine, May 2012

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A star rating of 3 out of 5.6 ratings

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