Keralan Coconut Curry
A rich coconut curry sauce that can then have a variety of vegetables added to give the dish volume, such as chickpeas, peppers and courgettes. Once you have this creamy curry recipe up your sleeve, it will work with anything!
Ingredients
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1 white onion, finely chopped
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4 cloves of garlic, finely chopped
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1 thumb-sized piece of fresh ginger, finely chopped
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2 finely chopped green peppers
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3 bay leaves
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100g vegetable milk
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1 teaspoon mustard seeds
Preparation Method
- Heat a deep frying pan with a little olive oil, then add the finely chopped onion, chilli and ginger and fry for 6-7 minutes.
- Add the chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, bay leaf and seasoning.
- Mix the vegetable milk with the lemon juice and let it curdle before adding it to the pan and letting it rest on a low heat for about 10 minutes.
- Meanwhile, in a saucepan add 150g of Basmati Rice with 300ml of water, a large pinch of salt and boil with the lid closed for about 10-15 minutes.
- Taste the curry and add a little more salt and pepper if necessary and serve.
