How about a lovely creamy Plant-Based Keralan Coconut Curry this weekend?
Or perhaps you fancy some aubergines, or maybe peas, how about cabbage, sweet potatoes, pineapple, green beans, pumpkin or squash? They can all be added to this great curry sauce. Just choose whatever you have to hand or whatever you fancy. You can really use any veg and beans you like. I’ve used chickpeas, broccoli and cavolo nero.
Don’t be put off by the long list of ingredients, it’s very quick to make!
I’d love to hear if you’ve made it. Don’t forget to share it with your friends and family.
Plant-Based Keralan Coconut Curry
- Wooden spoon
- Measuring jug
- Sharp paring knives
- 1 onion finely chopped
- 3 green chillies kept whole and pierced
- 1 teaspoon mustard seeds - any colour
- 26 g ginger finely chopped
- 5 plump garlic cloves finely chopped
- 2 small tomatoes chopped
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 400 ml light coconut milk
- 1/2 tamarind paste
- 3/4 teaspoons garam masala
- knob coconut cream
- lots of freshly ground pepper
- 400 g chickpeas
- 100 g shredded greens or spinach or cavolo nero
- half head of broccoli
- Put the mustard seeds into a large non-stick pot and turn the heat up to high until the seeds start to pop. Once this happens add the onion and chillies. Sauté for three to four minutes until the onion is soft.
- Add the ginger and garlic and sauté for a further minute. Add the tomatoes, turmeric, cumin and coriander. Sauté for a further four to five minutes.
- Add the coconut milk and bring to a simmer and cook for a further five minutes. Remove the chillies and then add your veg and cook for a couple minutes. Add the chickpeas, tamarind, garam masala and coconut cream.
- Taste, then adjust the seasoning, for instance you may need to add more tamarind or pepper.
- Serve with brown rice.