After all that meat and those rich flavours, we found this coconutty curry refreshing and comforting at the same time. I adapted it from a recipe given in the Guardian 'Cook' magazine for Christmas leftovers, using vegetables freshly cooked for the purpose instead. It brought back memories of Kerala, sunshine on water, spices and lots of coconuts. There is a long list of ingredients but with luck you will have most of them in the cupboard and it is otherwise easy and doesn't take long to prepare.
Keralan Veg Curry For 4
Vegetable oil - or coconut oil
1 tsp mustard seeds
5cm cinammon stick - not that I measured mine
6 green cardamon pods
4 cloves
2 star anise
15 curry leaves - if you have only got dried ones as we did, don't add them until you have sauce in the pan
1 onion finely sliced
20g fresh root ginger grated or chopped finely
2-4 green chillies whole but pierced
6 garlic cloves finely chopped
1/2 tsp turmeric
1/2 tsp chilli powder
1 tbs ground coriander
400ml tin coconut milk
1/2 - 1 tsp tamarind paste
Fresh coriander leaves
Plus
4/5 large potatoes cut into even sized pieces and lightly cooked
4 large carrots - chopped into similar size pieces and cooked
A whole cauliflower separated into florets and lightly steamed
2 handfuls frozen peas
Keralan Veg Curry For 4
Vegetable oil - or coconut oil
1 tsp mustard seeds
5cm cinammon stick - not that I measured mine
6 green cardamon pods
4 cloves
2 star anise
15 curry leaves - if you have only got dried ones as we did, don't add them until you have sauce in the pan
1 onion finely sliced
20g fresh root ginger grated or chopped finely
2-4 green chillies whole but pierced
6 garlic cloves finely chopped
1/2 tsp turmeric
1/2 tsp chilli powder
1 tbs ground coriander
400ml tin coconut milk
1/2 - 1 tsp tamarind paste
Fresh coriander leaves
Plus
4/5 large potatoes cut into even sized pieces and lightly cooked
4 large carrots - chopped into similar size pieces and cooked
A whole cauliflower separated into florets and lightly steamed
2 handfuls frozen peas
- Heat some oil in wide shallow pan with a lid
- Ad the whole spices, and when the popping stops, add the fresh curry leaves if you have them
- Then add the onion and cook till translucent.
- Add the garlic, ginger and chillies and cook 2 mins or so
- Stir in the turmeric, chiili powder and coriander. Add a little water and then the vegetables, turning them in the paste mixture. Season with some salt
- Now add the coconut milk and the frozen peas, stir gently, put on a lid and let it all cook very gently for ten minutes or so
- Take off the lid, stir in the tamarind paste which adds sourness so go carefully if you are not used to it, taste for seasoning and then serve with the fresh coriander on top and rice or Indian breads of your choice
Comments