Kerala Vegetable Kurma

Ingredients

• 3 tbsp vegetable oil or coconut oil
• 2 tsp black mustard seeds
• 120 g (4 oz) white onions, finely chopped
• 5 cm (2 in) ginger root, finely chopped
• 2 green bird’s-eye chillies, slit lengthways
• 250 g (9 oz) cauliflower, cut into small florets
• 200 g (7 oz) carrots, diced
• 200 g (7 oz) potatoes, peeled and diced
• 300 ml (10 fl oz/11/4 cups) water
• 150 g (5 oz) green beans, trimmed and quartered
• salt, to taste
• 150 g (5 oz) tomatoes, finely chopped
• 300 ml (10 fl oz/11/4 cups) coconut milk
• 1 tsp coarsely crushed black pepper
• 11/2 tsp ground fennel
• 5-7 curry leaves
• pinch of ground cinnamon
• coriander to garnish

Steps

1. Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the mustard seeds and fry for a few seconds until they sputter
2. Add the chopped onions and fry for 8 minutes until they soften, then add the ginger and fry for a further 2 minutes. Add the chillies, cauliflower, carrots and potatoes and fry for 2–3 minutes
3. Next, add the water and bring to the boil, then cover and simmer over a low heat for 5 minutes. Add the green beans, season to taste and continue cooking for 3 minutes with the lid on
4. Stir in the tomatoes and cook for 5 minutes, stirring often to make sure the vegetables don’t stick to the bottom of the pan. To finish, add the coconut milk, black pepper, fennel and curry leaves and simmer for 5 minutes.
5. Turn off the heat and garnish with ground cinnamon and fresh coriander. Stir well until it its mixed through. Serve with flaky parathas or pulao.