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
Course: Indian
Servings
6
servings
Prep time
25 mins
Ingredients
- 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
Directions
- 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.
