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Keralan vegetable curry

Keralan vegetable curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal205
fat14g
saturates11g
carbs16g
sugars9g
fibre6g
protein6g
low insalt0.1g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 3 out of 5.6 ratings
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