How To Make Keralan Vegetable Curry
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Serves:
Ingredients
- 2 tbsp coconut oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 green chili, sliced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 cup mixed vegetables (carrots, beans, cauliflower, peas)
- 1 cup thick coconut milk
- Salt, to taste
- Fresh coriander leaves, for garnish
Instructions
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Heat coconut oil in a large pan over medium heat.
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Add mustard seeds and cumin seeds, and let them splutter.
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Add sliced onions, minced garlic, grated ginger, and sliced green chili. Saute until onions turn golden brown.
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Add turmeric powder, red chili powder, and coriander powder. Mix well.
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Add the mixed vegetables and stir-fry for 2 minutes.
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Pour in the coconut milk, season with salt, and bring to a simmer. Cook for 15-20 minutes or until the vegetables are tender.
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Garnish with fresh coriander leaves.
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Serve the Keralan vegetable curry hot with rice or flatbread.
Nutrition
- Calories : 268kcal
- Total Fat : 20g
- Saturated Fat : 17g
- Sodium : 126mg
- Total Carbohydrates : 21g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 5g
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