Keralan vegetable curry

2 of 5-a-day 30-60 minutes 400 kcal or less 6 servings authentic cook keralan john's global kitchen kerala low calorie mains make ahead masterchef over an hour regional south india southern india vegetarian mains veggie veggie mains

N/A

Source

Ingredients

1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash , prepared appropriately and cut into chunks

2 tsp turmeric

5 small green chillies , 4 chopped, 1 left whole but split lengthways

1 tsp ground cumin

1 tsp ground coriander

200g/7oz freshly grated coconut (see step-by-step prep guide)

1 small onion , chopped

10 curry leaves

150ml plain yogurt

Method

Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.

Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.

When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.