Name: Easy Malabar Veggie Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: ½ cup of shredded coconut, (fresh or frozen coconut or use dried shredded); 1/4 teaspoon fennel seeds; 1 clove; 2 green cardamom pods (or use 1/2 teaspoon ground cardamom); 1 teaspoon oil; 1 teaspoon mustard seeds; 10 curry leaves; 1 cup finely chopped onion; 2 cloves of garlic (minced); ½ inch ginger, minced; ½ teaspoon ground turmeric; ½ teaspoon cayenne (or Indian red chili powder, use less for less heat); ¼ teaspoon ground cinnamon; ¼ teaspoon freshly ground pepper; 4 ounces tomato puree, (canned unseasoned purée); 2 cups Chopped vegetables (such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc.); 15 ounce can white beans, (drained or 1 ¼ cup cooked. You can also use chickpeas and other beans here.); ¾ teaspoon of salt or to taste; Cilantro and lemon juice for garnish

Warm, richly spiced, and built for a satisfying meal, Easy Malabar Veggie Curry is a vegan, vegetarian Indian main course made with of shredded coconut,, fennel seeds, and clove in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4
Category: Main Course
Cuisine: Indian

Ingredients

For coconut paste:

½ cup of shredded coconut, (fresh or frozen coconut or use dried shredded)
1/4 teaspoon fennel seeds
1 clove
2 green cardamom pods (or use 1/2 teaspoon ground cardamom)

For the sauce:

1 teaspoon oil
1 teaspoon mustard seeds
10 curry leaves
1 cup finely chopped onion
2 cloves of garlic (minced)
½ inch ginger, minced
½ teaspoon ground turmeric
½ teaspoon cayenne (or Indian red chili powder, use less for less heat)
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground pepper
4 ounces tomato puree, (canned unseasoned purée)
2 cups Chopped vegetables (such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc.)
15 ounce can white beans, (drained or 1 ¼ cup cooked. You can also use chickpeas and other beans here.)
¾ teaspoon of salt or to taste
Cilantro and lemon juice for garnish

Method

Coconut paste: Add all ingredients for the coconut paste to small skillet over medium heat and cook until coconut is golden. Once coconut starts to turn golden, you want to stir it frequently otherwise it will burn.
Transfer this mixture to blender with 1 cup of water. Blend until the coconut breaks down into somewhat coarse paste, you don’t want the coconut to be visible, blend until almost smooth.
Make the sauce: Heat the oil in a large skillet over medium heat.,Once the oil is hot, add mustard seeds and let them start to pop.
Then quickly add the curry leaves, carefully because curry leaves can cause hot oil to splash. optional: Once popping settles, reserve about half of this tempering for garnish for later (this is optional)
Then add in onion, ginger, garlic and a generous pinch of salt. Cook until the onion is golden, then add in turmeric, cinnamon, cayenne and black pepper and mix well for another minute.
Then add in tomato puree and blended coconut paste and mix well. Add in the vegetables, white beans and salt. Mix, cover and cook for 11-15 minutes.
Stir in between to check if vegetables are cooking evenly. As soon as vegetables are cooked to preference, switch off the heat.
Open the lid. If too saucy continue to sauté for another minute or switch off the heat.
Taste to adjust for salt and flavor and garnish with cilantro, lemon juice and reserved tempering if you’ve kept some. Serve with rice, flat bread, roti or dosa.