Kerala Vegetarian Coconut Curry
Serves 1
Directions
- 1Start by sautéing the spices in coconut oil.
- 2Add some aromatics and turmeric.
- 3Add vegetables of your choice.
- 4Season with salt and a pinch of sugar.
- 5Add water and let it come to a simmer.
- 6Add coconut milk and tamarind dissolved in water.
- 7Simmer for a few minutes until the vegetables are tender but not mushy.
- 8Prepare a tadka of garlic, red chillies, and curry leaves in coconut oil.
- 9Serve the curry with the tadka on a bed of piping hot rice.
- 10In a pan, heat 1-2 tbsp of coconut oil, 1/2 tsp mustard seeds, and 1 tsp whole peppercorns and let them crackle.
- 11Add 5-6 matchsticks of sliced ginger along with 2 sliced green chillies and sauté for 30 seconds.
- 12Add 10-12 curry leaves.
- 13Add 1 large sliced onion and 4 minced garlic cloves and cook for 2-3 minutes until the onion is pink.
- 14Add 2 cups of cubed vegetables of your choice.
- 15Season with salt and a pinch of sugar and cook for 3-4 minutes.
- 16Add 3/4 cups water and let simmer for 3-4 minutes.
- 17Add 250 ml thick coconut milk and 2 tsp tamarind dissolved in water and stir it in.
- 18Keep stirring, season it, and let the curry cook for 5-6 minutes, simmering till the vegetables are tender but not mushy, on a medium-low flame.
- 19Finally, put a tadka of garlic, red chillies, and curry leaves in coconut oil and enjoy with some hot rice.
Ingredients
- spices
- 1 -2 tbsp coconut oil
- aromatics
- turmeric
- 2 cups vegetables
- salt
- sugar
- 0.75 cups water
- 250 ml thick coconut milk
- 2 tsp tamarind dissolved in water
- 0.5 tsp mustard seeds
- 1 tsp whole peppercorns
- 5 -6 matchsticks sliced ginger
- 2 sliced green chillies
- 10 -12 curry leaves
- 1 large onion, sliced
- 4 garlic cloves, minced
- garlic
- red chillies
Equipment
pan
Tips
- Simmer the curry for a few minutes until ready to serve.
- Keep stirring the curry and cook on a medium-low flame for 5-6 minutes until vegetables are tender but not mushy.
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