Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
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- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. vegetable oil
- 100g carrots, thinly sliced.
- 60g Tenderstem broccoli, halved.
- 100g cherry tomatoes, halved.
Fried curry leaves:
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Optional garnish: 1 tsp. tamarind paste
- Start by preparing your garnishes. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat. Then, fry the fresh curry leaves for a few minutes until slightly darkened and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. vegetable oil, as well as the spices from the spice sachet and cook for 30 seconds.
- Add the sliced carrots to partially cook before stirring in the Keralan Coconut Curry sauce from the pouch. Add the Tenderstem broccoli and a few tablespoons of water, before bringing to a simmer for 4-5 minutes. Once simmering, stir in the cherry tomatoes.
- Drizzle over tamarind paste, loosening it with a little water if needed. To serve, scatter over the fried curry leaves and enjoy with cooked basmati rice.
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tbsp. vegetable oil
- 100g carrots, thinly sliced.
- 60g Tenderstem broccoli, halved.
- 100g cherry tomatoes, halved.
Fried curry leaves:
- ½ tsp. vegetable oil
- 6-8 fresh curry leaves
Optional garnish: 1 tsp. tamarind paste
- Start by preparing your garnishes. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat. Then, fry the fresh curry leaves for a few minutes until slightly darkened and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- To prepare the curry, place a pan over a medium heat and add 1 tbsp. vegetable oil, as well as the spices from the spice sachet and cook for 30 seconds.
- Add the sliced carrots to partially cook before stirring in the Keralan Coconut Curry sauce from the pouch. Add the Tenderstem broccoli and a few tablespoons of water, before bringing to a simmer for 4-5 minutes. Once simmering, stir in the cherry tomatoes.
- Drizzle over tamarind paste, loosening it with a little water if needed. To serve, scatter over the fried curry leaves and enjoy with cooked basmati rice.
Keep this recipe for later
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