Fresh and spicy vegetables

Keralan Vegetable Curry
Keralan Vegetable Curry


1 aubergine cut in chunks

2 tsp mustard seeds

15 curry leaves

1 onion, finely sliced

4 garlic cloves, finely sliced

1 x 2.5cm of ginger, finely sliced

1 green chilli, finely chopped

1 tbsp chilli powder

1 tsp turmeric

750g butternut squash, chopped

2 courgettes, cubed

400ml tin coconut milk

400g tin chopped tomatoes

400g can chickpeas, rinsed

100g green beans, halved

Handful of coriander

Heat ½tbsp oil in a large pan and brown the aubergines for 2-3 minutes on each side until golden and crisp. Set aside. In the same pan heat remaining oil and fry mustard seeds with curry leaves until the seeds start to pop. Add onion, garlic, ginger and chilli – cook on a medium heat for 5 minutes. Mix chilli powder, and turmeric with a splash of water, stir into the pan. Fry for 1 minute. Add squash, courgette and 2tbsp of coconut milk, stir well. Add remaining coconut milk and tomatoes. season. Simmer for 20 minutes. Add remaining ingredients and cook until vegetables are cooked and the sauce reduced.