Kerala Vegetable Curry |
Favourites 23
Total Time: 40 Minutes
Serves 2


  • 1 onion
  • 2 red chillies
  • 50g of ginger
  • 10g of garlic
  • 1 tbsp of turmeric
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 1 tbsp of mustard seeds
  • 20g of desiccated coconut, toasted & soaked in 100ml of water
  • 400ml of coconut milk
  • 5 curry leaves
  • 1 aubergine
  • 1 cauliflower
  • 3 roasted potato cubes
  • 40g of cashew nuts, soaked in 2 tbsp of warm water
  • 2 limes
  • 20ml of vegetable oil
  • 20g of coriander
  • 5g of salt


  1. Blend onion, chilli, ginger and garlic with one tbsp of water to make your curry paste.
  2. Heat in a frying pan the spices apart from the mustard seeds then grind in a coffee grinder or a pestle and mortar.
  3. In a pan heat the oil add the ground spices, mustard seeds and curry leaves.
  4. Then add the onion curry paste fry for 10 mins.
  5. Add the soaked desiccated coconut and coconut milk.
  6. Roast aubergine in a drizzle of oil and salt at 170 degrees for 20 mins.
  7. Roast cauliflower and the peeled and cubed potato in 5g turmeric and 5g salt at 170 degrees for 20 mins.
  8. Blend the cashew nuts in the Maggie mix or food processor until it forms a paste then add this to the curry pan and simmer for 20 mins.
  9. Take off heat, season with salt then cool down and add chopped coriander and lime juice & zest.
  10. Add the roasted vegetables to the curry sauce and ready to serve.
  11. Perfect on its own or with flat breads & coconut yoghurt.

Recipe and image courtesy of By Ruby

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