Keralan Curry

  • W04
  • Mains
  • Indian
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Serves 4:

  • 1 cauliflower
  • 1 pack baby corn
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp turmeric
  • 1 handful dried curry leaves
  • 1 thumb-sized piece ginger
  • 2 cloves garlic
  • 6 spring onions
  • 1 red chilli
  • 1 large bunch coriander
  • 2 ripe tomatoes
  • 1 tin coconut milk
  • 1 tin chickpeas
  • 100g frozen peas
  • 1 227g tin pineapple chunks in juice
  • 1 lemon

  1. Slice the cauliflower and baby corn 1cm thick and cook in a griddle pan, turning when lightly charred. Set aside.

  2. Put rice on to cook.

  3. Add 2 tbsp cooking oil to a large pan then add:

    • 1 tsp black mustard seeds
    • 1 tsp fenugreek seeds
    • 1 tsp turmeric
    • 1 handful dried curry leaves

  4. Add to food processor, pulse till fine, then add to pan:

    • 1 thumb-sized piece ginger
    • 2 cloves garlic
    • 6 spring onions
    • 1 red chilli
    • Stalks from 1 large bunch coriander

  5. Roughly chop 2 ripe tomatoes and add to pan.

  6. Add, then cover and bring to the boil:

    • 1 tin coconut milk
    • 1 tin chickpeas
    • 1 227g tin pineapple chunks in juice (optionally blended)
    • The griddled cauliflower

  7. Squeeze the juice of 1 lemon into the curry and season to taste.

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