Keralan veg­etable curry


This curry, known as avial, brings to­gether clas­sic Keralan flavours and you’ll find vari­a­tions of it through­out the coun­try. It’s a fairly wet dish, so it should be served with roti bread, rice and sam­bar (see recipe, right) to mop up the char­ac­ter­is­ti­cally thin turmeric and fresh co­conut-scented sauce. Serves 6 Prep 25 mins Cook 35 mins with­out yo­gurt 1kg mix of veg­eta­bles in­clud­ing aubergine, car­rot, okra, plan­tain, po­tato and squash, pre­pared ap­pro­pri­ately and cut into chunks 2 tsp ground turmeric 5 small green chill­ies, 4 chopped,

1 left whole but split length­ways 1 tsp ground cumin 1 tsp ground co­rian­der 200g freshly grated co­conut (see left) 1 small onion, chopped 10 curry leaves 150ml plain yo­gurt

1 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.

2 Mean­while, blend four chill­ies, the cumin, co­rian­der, half the co­conut, the onion and some sea­son­ing to a paste in a food pro­ces­sor.

3 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 the re­main­ing co­conut and serve. PER SERV­ING 205 kcals, fat 14g, sat­u­rates 11g, carbs 16g, sug­ars 9g, fi­bre 6g, pro­tein 6g, salt 0.1g

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