Keralan Vegetable Curry
This vibrant and aromatic vegetable curry is a celebration of mixed vegetables simmered in a fragrant coconut-based sauce. Tender chunks of aubergine, carrot, okra, plantain, potato, and squash are cooked to perfection, infusing each bite with a medley of flavors. The blend of spices, including turmeric, cumin, and coriander, creates a rich and savory base. Topped with freshly grated coconut for added texture and depth, this dish is both comforting and satisfying, perfect for a wholesome meal bursting with color and taste.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 205 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.1 milligram of sodium
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