Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
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- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. vegetable oil
- 100g carrots, thinly sliced.
- 60g Tenderstem broccoli, halved.
- 100g cherry tomatoes, halved.
Fried curry leaves:
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Optional garnish: 1 tsp. tamarind paste
- Start by preparing your garnishes. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat. Then, fry the fresh curry leaves for a few minutes until slightly darkened and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. vegetable oil, as well as the spices from the spice sachet and cook for 30 seconds.
- Add the sliced carrots to partially cook before stirring in the Keralan Coconut Curry sauce from the pouch. Add the Tenderstem broccoli and a few tablespoons of water, before bringing to a simmer for 4-5 minutes. Once simmering, stir in the cherry tomatoes.
- Drizzle over tamarind paste, loosening it with a little water if needed. To serve, scatter over the fried curry leaves and enjoy with cooked basmati rice.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. vegetable oil
- 100g carrots, thinly sliced.
- 60g Tenderstem broccoli, halved.
- 100g cherry tomatoes, halved.
Fried curry leaves:
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Optional garnish: 1 tsp. tamarind paste
- Start by preparing your garnishes. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat. Then, fry the fresh curry leaves for a few minutes until slightly darkened and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. vegetable oil, as well as the spices from the spice sachet and cook for 30 seconds.
- Add the sliced carrots to partially cook before stirring in the Keralan Coconut Curry sauce from the pouch. Add the Tenderstem broccoli and a few tablespoons of water, before bringing to a simmer for 4-5 minutes. Once simmering, stir in the cherry tomatoes.
- Drizzle over tamarind paste, loosening it with a little water if needed. To serve, scatter over the fried curry leaves and enjoy with cooked basmati rice.
Keep this recipe for later
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
