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Keralan Vegetable Curry
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Keralan Vegetable Curry

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Keralan Vegetable Curry

This vegan and gluten free curry is absolutely delicious. The spice can be altered depending on how much chilli powder you put it, so adapt the recipe to your tastes!

You Will Need: (Serves 2 Keralan Vegetable Curry)

  • 1 Aubergine, chopped
  • 1 large Tomato, chopped
  • 3 cloves of Garlic, crushed
  • 1cm piece of Ginger, crushed
  • Sunflower Oil
  • 1/2 Onion, chopped
  • 1/2 tsp Turmeric
  • 1 tsp Hot Chilli Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Cumin
  • 1/2 tsp Salt

Method:

To make the keralan vegetable curry, begin by heating 3 tbsp sunflower oil in a pan. Throw in the aubergine and tomato, along with the onion. In a pestle and mortar, crush together the garlic and ginger and add to the pan.

Add the turmeric, chilli powder to taste, garam masala, cumin and salt and continue to fry for 2 minutes, adding more oil as necessary.

Add 1/2 glass water and reduce down on a high heat for a couple of minutes.

Serve with coriander and rice.

Fabulously fresh ingredients

Fabulously fresh ingredients

Summary
recipe image
Recipe Name
Keralan Vegetable Curry
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