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