- 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 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)
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 10 curry leaves
- 150ml plain yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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, 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.