KERALAN VEGETABLE CURRY

Keralan vegetable curry image

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

Provided by John Torode

Time 1h

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 205 calories, Fat 14 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium