Name: Vegetable curry with coconut bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 1
Cuisine: asian
Ingredients: 18.40 gm vegetable oil; 1/2 tsp black mustard seeds; 10 fresh curry leaves; 1 dried red chilli; 1 cinnamon stick; 10.00 gm curry powder; 1 tsp ground turmeric; 2.50 gm ground cumin; 1 tsp ground coriander; 1 onion, finely sliced; 1 tsp grated ginger; 1 fresh red chilli, seeded, chopped; 200ml coconut milk; 400g diced unpeeled potatoes; 3 tomatoes peeled, quartered; 80.00 ml frozen peas or chopped green beans; 300g plain flour; 20.00 gm rice flour; 13.60 gm desiccated coconut; 1.25 gm ground cumin; Pinch of chilli powder; Pinch of curry powder; 2 tsp grated fresh ginger; Vegetable oil, to brush

Vegetable curry with coconut bread

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Prep Time:
30 minutes

Cook Time:
65 minutes

Total Time:
95 minutes

Ingredients:

1 cinnamon stick
1 dried red chilli
18.40 gm vegetable oil
1/2 tsp black mustard seeds
10 fresh curry leaves
10.00 gm curry powder
2.50 gm ground cumin
1 onion, finely sliced
1 tsp grated ginger
1 fresh red chilli, seeded, chopped
200ml coconut milk
400g diced unpeeled potatoes
3 tomatoes peeled, quartered
80.00 ml frozen peas or chopped green beans
300g plain flour
20.00 gm rice flour
13.60 gm desiccated coconut
1.25 gm ground cumin
Pinch of chilli powder
Pinch of curry powder
2 tsp grated fresh ginger
Vegetable oil, to brush

Instructions:

In a pan over medium heat, heat oil and add mustard seeds, curry leaves, dried chili, cinnamon, curry powder, turmeric, cumin, and coriander. Sauté briefly to release the aromas, then add onion, ginger, and fresh chili. Cook on low for 5 minutes until onion softens. Pour in coconut milk and 200ml water. Stir in the potato, tomato, and peas. Simmer on low, stirring occasionally, for 20 minutes until the potato is tender.
In a bowl, sift the flours, then pour in 300ml warm water and whisk until a smooth batter forms. Adjust the consistency with more water to resemble thickened cream if needed. Add coconut, cumin, chili, curry powder, ginger, and 1 teaspoon of salt. Whisk everything together until well combined.
Coat a flat frying pan with vegetable oil and pour in a small amount of batter, swirling to evenly cover the base with a thin layer. Cook on medium heat for 2-3 minutes on each side, until the bread slightly puffs up and turns golden brown. Transfer to a plate and continue with the remaining batter.
Pair with flavorful vegetable curry.

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