RecipesVegetarian and Vegetables

Keralan Vegetable curry Recipe

A lovely classic vegetable curry recipe, inspired by the cuisine of southern India.

Keralan Vegetable curry Recipe
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Ingredients

For the recipe:
  • 2 tbsp Sunflower oil
  • ½ Onion, chopped finely
  • 125g/ 4½oz Cauliflower florets
  • 125g/ 4½oz Green beans (I used a mix of fine and chunkier beans)
  • 125g/ 4½oz Carrots
  • 250g/ 9oz Potatoes
  • 1tsp Coriander powder
  • 1tsp Turmeric
  • 400ml/ 14 fl oz / 1¾ cups Coconut milk
  • ½ lemon Juiced
  • 2 tbsp Chopped freshly cut coriander leaves
Sauce:
  • 3 Tomatoes, chopped roughly
  • 2 Cloves of garlic, chopped roughly
  • 1tsp Cardamom powder
  • ½tsp Cloves powder
  • 1tsp Turmeric
  • 1tsp Coriander powder
  • ¼tsp Chilli powder (optional or more if you can take the heat)
  • ¼tsp Asafoetida(optional)
  • 1 tsp Garam masala
  • Pinch sea salt
  • 2 tbsp water

A lovely classic vegetable curry recipe, inspired by the cuisine of southern India. 

Method

01
Prepare the vegetables as follows: break small florets from the main head of the cauliflower; chop the green beans to about 3cm long pieces; chop the carrots to 3cm chunks; cut the potatoes into 5cm chunks and keep fresh under some cold water in a bowl.
02
Start by preparing the sauce. Put the tomatoes, garlic, spices and the water into a food blender or bowl, then using a hand blender or the Magimix, blitz it all up to a smooth sauce. Set aside for a bit.
03
Add the sunflower oil to a heavy bottomed casserole pot. When hot turn down the heat, add the onion and cook gently for 3 – 4 minutes until translucent. Add the spices and stir into the onion, then put in the carrot pieces and the tomato sauce. Put the top onto the pot and cook at a gentle simmer for 2 – 3 minutes, then add the potato chunks. Cook for a further 5 minutes.
04
Add the green beans and cauliflower and stir in. Pour in the coconut milk and heat the curry to a boil, then put on the lid and simmer for 20 – 25 minutes until all the vegetables are soft. About 2 minutes from the end, add the lemon juice and chopped coriander leaves, stirring in