# Kerala Vegetarian Coconut Curry

A simple, comforting, stew-like curry made with vegetables and coconut milk, inspired by the Kerala-style Moily curry.

- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://www.youtube.com/shorts/QtbI3y-OjB8
- Recipe page: https://www.cliprecipe.com/recipe/70fa3c02-bc17-42bb-a1a1-3598165ac7c6
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt