Kerala Vegetable Curry

Serves 2
Total Time
40 Minutes
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
Step 1

Blend onion, chilli, ginger and garlic with one tbsp of water to make your curry paste.

Step 2

Heat in a frying pan the spices apart from the mustard seeds then grind in a coffee grinder or a pestle and mortar.

Step 3

In a pan heat the oil add the ground spices, mustard seeds and curry leaves.

Step 4

Then add the onion curry paste fry for 10 mins.

Step 5

Add the soaked desiccated coconut and coconut milk.

Step 6

Roast aubergine in a drizzle of oil and salt at 170 degrees for 20 mins.

Step 7

Roast cauliflower and the peeled and cubed potato in 5g turmeric and 5g salt at 170 degrees for 20 mins.

Step 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.

Step 9

Take off heat, season with salt then cool down and add chopped coriander and lime juice & zest.

Step 10

Add the roasted vegetables to the curry sauce and ready to serve.

Step 11

Perfect on its own or with flat breads & coconut yoghurt.

Recipe and image courtesy of By Ruby

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