Keralan Coconut Vegetable Curry
Keralan Coconut Vegetable Curry
SERVES 4
10 MINS PREP
COOKS IN 25 MINS
A vegetable coconut curry with a difference, this Avial-inspired recipe is full of textures and flavours so every bite sings. The best way to eat your veg.
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Tailored to Taste
This dish is based on a famous vegetable dish from Kerala. It is a mild dish, where the flavours of the vegetables are at the forefront and the sauce clings to them, creating a second wave of flavour. We have added a coconut garnish for added texture - and to bring out the coconut in the dish. You can substitute that for some roasted nuts - or simply leave it out altogether. This dish is lovely as a vegetarian main course with some naan or rice - or as a vegetable-forward side to a meatier main.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. coconut or vegetable oil
- 1 medium sized sweet potato (around 250g), peeled and cut into 2 cm thick wedges or large cubes
- 1 small eggplant (200g), cut into 1” thick slices and halved or quartered where the pieces are large
- 1 large handful of green beans, topped and tailed, halved
- 2 handfuls of broad beans (podded), edamame or peas
- 3 tbsp. plain yoghurt
- 40g fresh coconut chunks (available at most supermarkets in snacking containers), 15g of it chopped into 1 cm dice for the garnish
- ½ tsp. cumin seeds (optional)
- Seasoning
Method
- Heat half the oil in a large saucepan. Add the sweet potato, turn the heat down to medium, cover and cook for 5 minutes. Check that it isn’t catching on the bottom and give a stir now and then.
- Add in the eggplant and ¼ tsp. salt, stir well, cover and continue to cook for another 8 minutes. Stirring every now and then.
- Add in the green beans and broad beans, the sauce from the pouch in the kit as well as a good splash of water. Cover again and cook until the vegetables are just done, another 8 minutes or so.
- Meanwhile, heat the remaining oil in a small frying pan. Add the spices from the spice sachet that comes in our kit. Once the seeds start to pop, add in the 15g chopped coconut and sauté until lightly golden. Set aside.
- Whizz the yoghurt with the remaining coconut chunks and cumin (if using) until they have broken down. Stir into the cooked vegetables and cover to heat through for 1 minute.
- Adjust seasoning and serve garnished with the cumin seeds and golden coconut.
Tailored to Taste
This dish is based on a famous vegetable dish from Kerala. It is a mild dish, where the flavours of the vegetables are at the forefront and the sauce clings to them, creating a second wave of flavour. We have added a coconut garnish for added texture - and to bring out the coconut in the dish. You can substitute that for some roasted nuts - or simply leave it out altogether. This dish is lovely as a vegetarian main course with some naan or rice - or as a vegetable-forward side to a meatier main.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. coconut or vegetable oil
- 1 medium sized sweet potato (around 250g), peeled and cut into 2 cm thick wedges or large cubes
- 1 small eggplant (200g), cut into 1” thick slices and halved or quartered where the pieces are large
- 1 large handful of green beans, topped and tailed, halved
- 2 handfuls of broad beans (podded), edamame or peas
- 3 tbsp. plain yoghurt
- 40g fresh coconut chunks (available at most supermarkets in snacking containers), 15g of it chopped into 1 cm dice for the garnish
- ½ tsp. cumin seeds (optional)
- Seasoning
Method
- Heat half the oil in a large saucepan. Add the sweet potato, turn the heat down to medium, cover and cook for 5 minutes. Check that it isn’t catching on the bottom and give a stir now and then.
- Add in the eggplant and ¼ tsp. salt, stir well, cover and continue to cook for another 8 minutes. Stirring every now and then.
- Add in the green beans and broad beans, the sauce from the pouch in the kit as well as a good splash of water. Cover again and cook until the vegetables are just done, another 8 minutes or so.
- Meanwhile, heat the remaining oil in a small frying pan. Add the spices from the spice sachet that comes in our kit. Once the seeds start to pop, add in the 15g chopped coconut and sauté until lightly golden. Set aside.
- Whizz the yoghurt with the remaining coconut chunks and cumin (if using) until they have broken down. Stir into the cooked vegetables and cover to heat through for 1 minute.
- Adjust seasoning and serve garnished with the cumin seeds and golden coconut.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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