KERALA VEGETABLE KURMA South Indian Vegetable Kurma

This creamy kurma from Kerala is one of my favourites. Cooked with fennel, coarsely ground pepper and coconut milk, it encompasses all the goodness of southern Indian flavour, and is an ideal recipe for any vegetables you like.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the mustard seeds and fry for a few seconds until they sputter.

Step 2

Add the chopped onions and fry for 8 minutes until they soften, then add the ginger and fry for a further 2 minutes. Add the chillies, cauliflower, carrots and potatoes and fry for 2–3 minutes. Next, add the water and bring to the boil, then cover and simmer over a low heat for 5 minutes.

Step 3

Add the green beans, season to taste and continue cooking for 3 minutes with the lid on. Stir in the tomatoes and cook for 5 minutes, stirring often to make sure the vegetables don’t stick to the bottom of the pan. To finish, add the coconut milk, black pepper, fennel and curry leaves and simmer for 5 minutes.

Step 4

Turn off the heat and garnish with ground cinnamon and fresh coriander. Serve with soft parathas or pulao.