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Keralan veggie curry
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Total Time:
15 minutes
Quick and flavorful vegetable curry.
Ingredients:
  • 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
  • 1 mug (300g) of 10-minute wholegrain or basmati rice
  • 10 cloves
  • ½ a lemon
  • 4 uncooked poppadoms
  • ½ a bunch of fresh mint
  • 3 tablespoons fat-free natural yoghurt
  • ½ a lemon
Instructions:
  • Gather ingredients and equipment. Remove outer leaves from cauliflower, slice into 1cm thickness, and char on griddle pan. In a medium pan, combine 1 mug of rice, 2 mugs of boiling water, cloves, lemon half, and a pinch of salt. Cover with lid. Heat 2 tablespoons of oil in a casserole pan, add mustard seeds, fenugreek seeds, turmeric, and curry leaves. Blend ginger, garlic, spring onions, chili, and coriander stalks in a food processor until fine. Add to casserole pan. Chop tomatoes and add to the pan along with coconut milk, drained chickpeas, and pineapple chunks with juices. Add griddled cauliflower to the pan, bring to a boil over high heat, cover. Microwave poppadoms for 1-2 minutes until puffed up. Make mint yogurt sauce by bashing mint leaves into a paste, stirring into yogurt with lemon juice, salt, and pepper. Season curry with lemon juice, salt, and coriander leaves. Serve with rice and poppadoms.

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