Keralan Vegetable Curry

Ingredients

• 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
• 2 tsp turmeric
• 5 small green chillies, 4 chopped, 1 left whole but split lengthways
• 1 tsp ground cumin
• 1 tsp ground coriander
• 200g/7oz freshly grated coconut (see step-by-step prep guide)
• 1 small onion, chopped
• 10 curry leaves
• 150ml plain yogurt

Preparation

Serves 6

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 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning 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 remaining coconut and serve.