Keralan vegetable curry

    45 min

    We ended up with a glut of vegetables from our weekly organic box scheme, so I decided to create a Vegetable Curry in a Keralan style to use up as many of the kit as possible. It was delicious, so here it is.


    Yorkshire, England, UK
    53 people made this

    Serves: 4 

    • 3 tomatoes
    • 2 cloves garlic, roughly chopped
    • 1 teaspoon cardamom powder
    • 1/2 teaspoon clove powder
    • 1/4 teaspoon chilli powder (optional)
    • 1/4 teaspoon asafoetida (optional)
    • 1 teaspoon garam masala
    • 2 tablespoons water
    • 2 tablespoons sunflower oil
    • 1/2 onion, chopped finely
    • 125g cauliflower florets
    • 125g green beans
    • 125g carrots
    • 250g potatoes
    • 1 teaspoon coriander powder
    • 1 teaspoon turmeric powder
    • 400ml coconut milk
    • Juice of 1/2 lemon
    • 1 tablespoon freshly chopped coriander leaves
    • Pinch of sea salt

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Start by preparing the sauce. Put the tomatoes, garlic, spices (cardamom to garam masala) and the water into a food blender or bowl, then using a hand blender or the Magimix, blitz it all up to a smooth sauce. Set aside for a bit.
    2. Add the sunflower oil to a heavy bottomed casserole pot. When hot turn down the heat, add the onion and cook gently for 3 – 4 minutes until translucent.
    3. Prepare the vegetables as follows: break small florets from the main head of the cauliflower; chop the green beans to about 3cm long pieces; chop the carrots to 3cm chunks; cut the potatoes into 5cm chunks and keep fresh under some cold water in a bowl.
    4. Add the spices (coriander and turmeric) and stir into the onion, then put in the carrot pieces and the tomato sauce. Put the top onto the pot and cook at a gentle simmer for 2 – 3 minutes, then add the potato chunks. Cook for a further 5 minutes.
    5. Add the green beans and cauliflower and stir in. Pour in the coconut milk and heat the curry to a boil, then put on the lid and simmer for 20 – 25 minutes until all the vegetables are soft.
    6. About 2 minutes from the end, add the lemon juice and chopped coriander leaves, stirring in.


    You can cut out the long list of spices by using a mild curry powder or vegetable curry powder, which will do the trick and speed the recipe up.

    See it on my blog

    Vegetarian Curries On Axel Steenberg's Blog

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    Reviews in English (1)


    Fantastic, lovely curry. I used fennel seeds in place of asafoetida  -  17 Apr 2014