Keralan Vegetable Coconut Curry

Whether you’re vegan, vegetarian or a hard core meat eater, you absolutely need to try this curry! It’s so flavorful and satisfying. It it for dinner, or lunch, or as part of a giant Indian feast. It tastes slightly different from your everyday curry–different in a good way! We can all thank the glorious Jamie Oliver for inspiring this one!


It takes next to no time to make and even less time to devour!

What you’ll need: 

  • One small cauliflower
  • Black mustard seeds
  • 1 big tablespoon of Turmeric
  • Dried curry leaves (optional)
  • One thumb sized piece of ginger
  • 2 cloves of garlic
  • One fresh red chili
  • Fresh coriander
  • 2 ripe tomatoes
  • 1 can of coconut milk
  • 1 can of chickpeas
  • Some chunks of fresh or tinned pineapple
  • One lemon

What to do:

If you have a griddle pan (if you don’t–GET ONE!) cut the cauliflower into bite sized chunks and put it on the griddle until slightly charred. If not, don’t worry, just cut it into chunks and set aside. Finely chop the ginger and garlic, chili and coriander stalks, or pulse into a paste using a food processor.

In a wok, heat up some vegetable or sunflower oil and add the mustard seeds, curry leaves and turmeric, let it simmer for a minute and then add the ginger garlic and chili paste.

Roughly chop and add the tomatoes, stir and then add the entire can of coconut milk, and the drained chickpeas. Then add the pineapple and the cauliflower. Turn up the heat and bring to a boil. Allow to simmer until the cauliflower is tender (this shouldn’t take too long if you’ve cooked it on the griddle pan first). If you find the liquid is absorbing too quickly you can add some water.


Serve over rice, with some lime and fresh coriander and if you’re going all out–get some popadoms involved!


This entry was posted in Daals and Curries, Indian, Veg, Vegan. Bookmark the permalink.

3 Responses to Keralan Vegetable Coconut Curry

  1. Leila bdeir says:

    So excited to try this Mel, thank you for posting!

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