With half a can of coconut milk left over in the fridge, some potatoes and not much else but a stocked pantry and an unwilling motivation to delve into my skinny looking purse I threw together a vegetarian (and equally as satisfying) version of my Keralan Fish Curry.
Serves 3-4
- 1 large onion
- 1 small red chilli, chopped finely
- 2cm piece of ginger, grated finely
- 2 tsp mustard seeds
- 2 tsp fenugreek seeds
- 1 tsp coriander seed
- 1 tsp chilli powder
- 1 tsp turmeric
- Bunch coriander, chopped
- 400ml coconut milk
- 200ml water
- 1 Kaffir lime leaf OR ½ juice of a lime
- Handful of desiccated coconut
- 2-3 small sweet potatoes, peeled and cut into chunks
- 1 tsp tamarind paste
- Large handful of cashew nuts
- Few large handful of sugar snaps/mange tout/green beans
- Par boil your sweet potatoes until just cooked but still a little firm. Drain and set aside.
- Heat a little oil in a heavy based pan. Add the mustard, fenugreek and coriander seed and fry until beginning to pop and smell fragrant.
- Add the chopped onion and fry on a lowish heat for about 5 minutes until really soft.
- Once soft, add the chilli and cook for a few more minutes before adding the ginger and doing the same.
- Add the ground dry spices and cook out for 1 minute or so.
- Add the coconut milk, the stock and the lime leaf
- Simmer gently for about 10-15 minutes until thicker and creamy.
- Once nearly at the desired consistency, add a handful or two of dessicated coconut and a handful or chopped coriander, saving most for garnish. Add the tamarind paste for sweetness.
- Add the sweet potato, the cashew nuts and throw in your vegetables for a few minutes.
- (If not using a Kaffir lime leaf, squeeze in ½ the juice of your lime here)
- Serve with rice or naan bread. Garnish with extra chopped coriander, sliced spring onions if you like and an extra handful or two of cashew nuts.
