Keralan Vegetable Curry Recipes

KERALAN VEGGIE CURRY

Keralan veggie curry image

This brilliantly fast vegetable curry gets that full-on, fragrant flavour in double-quick time.

Provided by Jamie Oliver

Categories Mains Jamie's 15-Minute Meals Vegetables Indian Cauliflower Fruit Curry

Time 15m

Yield 4

Number Of Ingredients 26

Ingredients

CURRY
½ a cauliflower
2 tablespoons rapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
1 small handful of dried curry leaves
5 cm piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 big bunch of fresh coriander
2 ripe tomatoes
1 x 400 g tin of light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
1 lemon
RICE
1 mug (300g) of 10-minute wholegrain or basmati rice
10 cloves
½ a lemon
TO SERVE
4 uncooked poppadoms
½ a bunch of fresh mint
3 tablespoons fat-free natural yoghurt
½ a lemon

Steps:

Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
START COOKING
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred.
Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on.
Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.
Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.
Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.
Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper.
Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.

Nutrition Facts : Calories 574 calories, Fat 17.3 g fat, SaturatedFat 6.3 g saturated fat, Protein 18.1 g protein, Carbohydrate 93.8 g carbohydrate, Sugar 15.7 g sugar, Sodium 1.5 g salt, Fiber 4.1 g fibre

KERALAN VEGETABLE CURRY

Keralan vegetable curry image

This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli

Provided by John Torode

Categories Dinner, Main course

Time 1h

Number Of Ingredients 9

Ingredients

1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash , prepared appropriately and cut into chunks
2 tsp turmeric
5 small green chillies , 4 chopped, 1 left whole but split lengthways
1 tsp ground cumin
1 tsp ground coriander
200g/7oz freshly grated coconut (see step-by-step prep guide)
1 small onion , chopped
10 curry leaves
150ml plain yogurt

Steps:

Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.

Nutrition Facts : Calories 205 calories, Fat 14 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

KERALAN VEGETABLE CURRY

Keralan vegetable curry image

Time 25m

Yield 4

Number Of Ingredients 1

Ingredients

1 onion 1 tbsp vegetable oil 200g jar Cooks' Ingredients Keralan Curry Paste 25g piece fresh root ginger 227g can chopped tomatoes 600g frozen essential Waitrose Winter Vegetable Mix 400ml can essential Waitrose Half Fat Coconut Milk Basmati rice (to serve)

Steps:

Roughly chop 1 onion. Heat 1 tbsp vegetable oil in a large saucepan and fry the onion for 4-5 minutes. Stir in a 200g jar Cooks' Ingredients Keralan Curry Paste, 25g piece fresh root ginger, finely chopped, and a 227g can chopped tomatoes. Cook gently for 10 minutes. Tip in 600g frozen essential Waitrose Winter Vegetable Mix and a 400ml can essential Waitrose Half Fat Coconut Milk. Bring to the boil, reduce the heat and cook gently for a further 10 minutes. Serve with basmati rice.

Nutrition Facts : Nutritional Info Typical values per serving Energy 2297.016kJ 549kcals Fat 19.2g Saturated Fat 10g Carbohydrate 82.9g Sugars 15.3g Salt 1.5g Click here for more information about health and nutrition

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