Keralan vegetable curry

• mix of vegetables including aubergine, carrot, okra, plantain, potato and squash1kg kg

  prepared appropriately and cut into chunks

• turmeric↗2 tsp tsp
• small green chillies↗5

  4 chopped, 1 left whole but split lengthways

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• 200g/7oz freshly grated coconut

  (see step-by-step prep guide)

• small onion↗1

  chopped

• curry leaves↗10
• plain yogurt↗150ml ml

Step-by-step instructions

1. 1

   Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.

2. 2

   Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.

3. 3

   When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.