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- Keralan Coconut Vegetable Curry with…
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Prep time:
Cook time:
Serves: 3
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Ingredients
- 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)
Method
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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