golden Kerala curry

I love curries! This recipe comes from the cookbook ‘Feasts of Veg’ by Nina Olsson. Don’t be deterred by the long list of ingredients - it is well worth it! You can choose to make the curry as hot as you want by adding more or less chile.

Ingredients

2 1/4 pounds of mixed vegetables such as peppers, baby eggplant, green beans, cauliflower and zucchini, chopped or sliced

4 shallots, minced

2 cups vegetable stock

3 1/4 cups coconut milk

3 tablespoons light soy sauce or tamari

1 1/2 tablespoons coconut or brown sugar

a handful of cilantro, chopped

Spice Paste

1 tablespoon ghee or coconut oil

5 garlic cloves, crushed

2 teaspoons fresh lemongrass or lemongrass paste

1/2 red chile, seeded, or more to taste

1 tablespoon grated fresh ginger

3/4 tablespoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1 teaspoon salt, plus more to taste

To Serve:

fresh cilantro

2 cups cooked rice or other grain

1 to 2 limes, cut into wedges

yogurt or raita

naan

Creating the Magic!

Put all the ingredients for the spice paste in a food processor and process to a coarse paste. Rub the paste all over the prepared vegetables.

Heat a large heavy-bottomed saucepan or casserole over medium heat. Add a little ghee or a drizzle of oil and fry the shallots, stirring for 4 to 5 minutes until translucent. Add the vegetables with the spice paste and a little more ghee or oil, then fry, stirring for 2 to 3 minutes. Stir in the stock, coconut milk, soy sauce, and sugar and bring to a boil, then reduce the heat and simmer for 15 minutes. Taste and adjust the seasoning with salt, if needed.

Sprinkle cilantro over the curry and serve with cooked rice or other grain, along with lime wedges, either yogurt or raita, and naan.