29 Oct 2021 |
Get cooking this Diwali with the help of a sneak peek recipe from Maunika Gowardhan's upcoming cookbook Thali. This creamy South Indian Vegetable Kurma is the perfect addition to any celebration, to be enjoyed by all!
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.
3 tbsp vegetable oil or coconut oil
2 tsp black mustard seeds
120 g (4 oz) white onions, finely chopped
5 cm (2 in) ginger root, finely chopped
2 green bird’s-eye chillies, slit lengthways
250 g (9 oz) cauliflower, cut into small florets
200 g (7 oz) carrots, diced
200 g (7 oz) potatoes, peeled and diced
300 ml (10 fl oz/11/4 cups) water
150 g (5 oz) green beans, trimmed and quartered
salt, to taste
150 g (5 oz) tomatoes, finely chopped
300 ml (10 fl oz/11/4 cups) coconut milk
1 tsp coarsely crushed black pepper
11/2 tsp ground fennel
5–7 curry leaves
pinch of ground cinnamon
chopped coriander (cilantro), to garnish
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.
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.
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.
Turn off the heat and garnish with ground cinnamon and fresh coriander. Serve with soft parathas or pulao.
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