Keralan Coconut Vegetable Curry with Crispy Curry Leaves

Tips and Inspiration

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 fried curry leaves. For added heat, top with fresh chillies.

Method

Step One

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.

Step Two

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.

Step Three

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.

Step Four

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.

Please ensure food is cooked through and piping hot before serving.