Last Updated on January 23, 2021
One of the things I love most about travelling is all the new flavours you discover. And never was this more true than on our trip to Kerala in Southern India two years ago. I was constantly delighted by the array of delicious dishes that appeared as we explored this beautiful country. And a lot of vegetable curry which has certainly inspired me to make my vegetables more interesting when I cook at home. This Keralan stye vegetable curry has quickly become a real favourite.
I bought so many spices when I visited the spice plantations of Kerala. So my cupboard is full of just what I need to create a range of exciting Keralan-style dishes. It’s well worth investing in a good supply – they last a while if properly stored and you’ll have these magic ingredients ready any time you want to get cooking.
All you’ll need is plenty of fresh vegetables. This is my favourite combination but use pretty much whatever you have in your fridge.
A freshly made paste is often the basis for a good curry and today is no different. Blending all the spices together creates the perfect start and fills your kitchen with all those delightful aromas.
Once you’ve prepared the paste the curry is quick and easy to cook.
Mustard seeds and curry leaves are a vital ingredient in Keralan cuisine. Quickly fried together at the end and poured over the cooked vegetables they add extra flavour and texture. The perfect way to finish off a vegetable curry.
I like to serve it with some Indian bread like naan or paratha and a side of dhal. It really feels like quite a feast.
Do you have favourite dishes that you’ve discovered on your travels that you’ve recreated at home? Let us know what’s inspired you.
Here’s a printable version of the recipe. Happy cooking.
Keralan-style mixed vegetable curry
- 1 400g tin of chick peas
- 1 cup carrots peeled and chopped
- 1 cup cauliflower chopped
- 1 cup peas
- 0.5 cup dried coconut
- 1 tsp chill powder
- 1 tsp coriander powder
- 0.5 tsp cumin seeds
- 0.5 tsp turmeric powder
- 2 shallots
- 2 tbsps sunflower oil
- 1 tsp mustard seeds
- 1 tbsp dried coconut
- 1 tbsp curry leaves
- Peel and chop the carrots and chop the cauliflower into florets. Cook in a pan of boiling water for about 10 mins until slightly softened.
- Blend together the coconut, chilli powder, coriander powder, cumin seeds, turmeric and shallots, adding a little water to make a paste.
- Heat half the oil in a pan, add the paste and stir. Add the cooked vegetables, peas and chickpeas and stir through the paste until they are all thoroughly coated. Simmer for 10 mins until softened.
- Heat the rest of the oil in a frying pan and fry the mustard seeds until they start to pop. Add the coconut and curry leaves and fry until the coconut is slightly browned and the curry leaves are crispy.
- Pour the mix over the vegetables and serve with rice or paratha.