Keralan vegetable curry
- Preparation and cooking time
- Serves 6
- 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
- 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.