Keralan Coconut Vegetable Curry with Crispy Curry Leaves

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Keralan Coconut Vegetable Curry with Crispy Curry Leaves

SERVES 2-3

5 MINS PREP

COOKS IN 10 MINS

Inspired by the state of Kerala, this curry pays homage to the spices and coastal ingredients of the region. This dish should be a staple in your recipe rotation as it is so delicious and versatile. We have garnished with tamarind and crispy curry leaves. For added heat, top with fresh chillies.

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Ingrédients

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

Méthode

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.

Ingrédients

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

Méthode

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.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari à la Noix de Coco du Kerala

Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.

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