A Kerala Kitchen curry for the weekend

Healthy eating: This amazing southern Indian recipe is packed with healthy ingredients

Kerala Kitchen Kovalam subji curry (vegetable curry). Photograph: Nathalie Marquez Courtney; styled by Lesiele Juliet

Kerala Kitchen Kovalam subji curry (vegetable curry). Photograph: Nathalie Marquez Courtney; styled by Lesiele Juliet

 

It’s almost the weekend, and maybe you are looking forward to an Indian takeaway. Or perhaps you’re in the mood to make a curry at home, from scratch. Get the best of both worlds with this vegetable-curry recipe from the popular Kerala Kitchen restaurants in Baggot Street and Stoneybatter in Dublin.

January is Health Month in The Irish Times. Throughout the month, in print and online, we will be offering encouragement and inspiration to help us all improve our physical and mental health in 2021. See irishtimes.com/health
January is Health Month in The Irish Times. Throughout the month, in print and online, we will be offering encouragement and inspiration to help us all improve our physical and mental health in 2021. See irishtimes.com/health

“It’s as close as you can get to coastal Indian cooking without flying to Kerala and inviting yourself to dinner. Brings us back to long days on Kovalam beach,” says Grainne Flynn, who runs the restaurants with her husband Lewis Cummings.

There is quite a long list of ingredients required. But if you poke around in your spice cupboard, you may find that you already have most of them.

Kerala Kitchen Kovalam subji curry (vegetable curry)

Serves four

Ingredients
1 large red onion, chopped
1tbsp fresh ginger, peeled and chopped
1tsp garlic, crushed
½ head broccoli, cut into florettes
½ head cauliflower, cut into florettes
2 carrots, diced
Handful green beans, roughly chopped
1 red chilli
4 tomatoes, chopped
4 curry leaves, fresh or frozen
1 sprig fresh coriander, chopped, for garnish (about 1tbsp of leaves)
1 bay leaf
4 green cardamom
1 green chilli, seeds removed and slit in half
1tsp tamarind pulp
¼tsp turmeric powder
½tsp cumin powder
½tsp coriander powder
½tsp chilli powder
½tsp black mustard seeds
100ml coconut milk
Salt to taste

Method
1 Heat oil in a pan. When it is hot, add green cardamom, whole red chilli and mustard seeds and cook until they crackle.

2 Add curry leaves, chopped onions, bay leaf and green chilli, and cook till the onion turns brown, stirring continuously.

3 Add chopped ginger and garlic, and cook for two minutes. On a low heat add turmeric, cumin, coriander and chilli powder. Add chopped tomatoes and cook for five minutes.

4 Add all of the vegetables to the sauce along with a cup of water. Cook for five minutes.

5 Add tamarind paste and coconut milk and cook till the vegetables are tender, then add salt to taste.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.