Keralan vegetable curry

Indian recipe for 6 people, takes only 35 mins; recipe has squash, turmeric, green chilli, ground cumin, ground coriander, coconut, onion, curry leaf and yogurt.

Keralan vegetable curry

Keralan vegetable curry

Recipe by Chef Soomro Course: Indian


Prep time

25 mins


  • Yogurt: 150ml plain yogurt
  • Turmeric: 2 tsp turmeric
  • Onion: 1 small onion, chopped
  • Ground Cumin: 1 tsp ground cumin
  • Ground Coriander: 1 tsp ground coriander
  • Curry Leaf: 10 curry leaves
  • Coconut: 200g/7oz freshly grated coconut (see step-by-step prep guide)
  • Green Chilli: 5 small green chillies, 4 chopped, 1 left whole but split lengthways
  • Squash: 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks


  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.
  2. Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
  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.