Kerala vegetable curry
The south of India (Kerala), the planet's spice reservoir, inspired this magnificent recipe, all in balance. A magnificent combination of vegetables, legumes and Indian spices will take you on a journey.
Vegetarian, Vegan
Ingredients
Portions:
4
For the curry:
100 g
potatoes, diced
50 g
carrots (orange and yellow), sliced
50 g
peas
50 g
sugar snap peas
50 g
green lentils, cooked
200 ml
coconut milk
2 tbsp
tomato paste
salt to taste
For the tempering:
2 tbsp
sunflower oil
1 onion, finely chopped
2 shallots, sliced
3 cloves of garlic, minced
1 red chilli, sliced
1 tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
0.5 tsp fenugreek seeds
5 curry leaves
For garnish:
fresh coriander, chopped
freshly ground black pepper
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- In a large pan, heat sunflower oil over medium heat. Add cumin seeds, black mustard seeds, and fenugreek seeds; cook for 1 minute until they start to pop.
- Add chopped onions, shallots, garlic, and red chilli. Sauté until onions are translucent. Stir in turmeric, black peppercorns, and curry leaves.
- Add diced potatoes, carrots, peas, sugar snap peas, and green lentils. Mix well and cook for another 5 minutes.
- Pour in coconut milk and tomato paste. Bring to a simmer, cover and cook for 10 minutes until vegetables are tender.
- Garnish with fresh coriander before serving with the cooked basmati rice.