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Keralan Coconut Vegetable Curry with Crispy Curry Leaves

Keralan Coconut Vegetable Curry with Crispy Curry Leaves

Brought to you by: The Spice Tailor

Prep time:

Cook time:

Serves: 3

This creamy and fragrant Keralan coconut vegetable curry is ready in just 15 mins with The Spice Tailor curry kit. Inspired by the southern state of Kerala in India, this dish pays homage to the spices and coastal ingredients of the region. We’ve used mixed vegetables in this curry, but try it with prawns, white fish or chicken breast too.
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  • 1 tbsp vegetable oil, plus ½ tsp
  • 8 fresh curry leaves or dried (see Tip)
  • 1 (300g) pack The Spice Tailor Keralan Coconut Curry Kit
  • 100g carrots, thinly sliced
  • 60g Tenderstem broccoli, halved lengthways
  • 100g cherry tomatoes, halved
  • 1 tsp tamarind paste (optional)


Step 1

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 2

For the curry, put a pan over a medium heat. Add the remaining 1 tbsp vegetable oil, the dry spices from the spice sachet and fry for 30 secs until aromatic.

Step 3

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 mins. Once simmering, stir in the cherry tomatoes.

Step 4

To serve, scatter with fried fresh curry leaves, drizzle with tamarind paste loosened with a little water, if using, and basmati rice.

Tips or serving suggestions

If you can’t find fresh curry leaves, use 10 dried leaves and add to the pan with the other dried spices in step 2.

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