Keralan vegetable curry

Name: Keralan vegetable curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks; 2 teaspoons turmeric; 5 smalls green chillies, 4 chopped, 1 left whole but split lengthways; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 200 grams 7oz freshly grated coconut (see step-by-step prep guide); 1 small onion, chopped; 10 curry leaves; 150 milliliters plain yogurt

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box, Keralan vegetable curry might be a recipe you should try. One portion of this dish contains about 4g of protein, 12g of fat, and a total of 195 calories. This recipe serves 6. Head to the store and pick up yogurt, coconut, curry leaves, and a few other things to make it today. A couple people really liked this Indian dish. From preparation to the plate, this recipe takes around 1 hour. If you like this recipe, take a look at these similar recipes: Keralan Style Cod Loin En-papillote With Crisp Citrus Keralan Slaw, Keralan Fish Curry with Lemon Rice, and spring vegetable thai green curry (with homemade curry paste!!).

Instructions

Place all the vegetables in a saucepan and cover with 500ml water.

Ingredients you will need

Vegetable

Water

Equipment you will use

Sauce Pan

Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.

Ingredients you will need

Turmeric

Salt

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

Ingredients you will need

Coriander

Seasoning

Chili Pepper

Coconut

Cumin

Onion

Equipment you will use

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.

Ingredients you will need

Curry Leaves

Vegetable

Coconut

Chili Pepper

Yogurt

Equipment

Sauce Pan

Food Processor

Ingredients

Servings:

1kg

mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks 2teaspoons

turmeric 5smalls

green chillies, 4 chopped, 1 left whole but split lengthways 1teaspoon

ground cumin 1teaspoon

ground coriander 200grams

7oz freshly grated coconut (see step-by-step prep guide)1small

onion, chopped 10

curry leaves 150milliliters

plain yogurt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.