Recipe
Keralan curry
Recipe highlights
Total cooking time:
65 min
Category:
Low Protein Diet - Exchange value 0*
Servings:
6
Ingredients**
900g of roasted vegetables (e.g. parsnip, butternut squash, cauliflower)
2 onions
25g coconut oil
1 tsp chilli flakes
1tsp cumin
2 tsp turmeric ground
1 tsp ground coriander
2 tsp minced ginger
1 litre coconut water
1 vegetable stock cube
2 tsp tamarind paste
200g bok choy
Method
- Melt the coconut oil in a large pan over medium/low heat, slice the 2 onions and add to the pan, then sprinkle over 1 tsp of salt and cook for 15 minutes until the onions become very soft
- Add the chilli flakes, cumin, coriander, ginger, and turmeric to the pan and fry for a few minutes to toast the spices so they release their flavours into the onions
- Next, in a jug, mix the coconut water, stock cube and tamarind paste and add these to the onion mixture and bring to the boil
- Then add the roasted vegetables and bring back to the boil
- Lastly, chop the bok choy and add the white stalks to the curry to cook for 3 minutes then add the green leaves and allow to wilt in the curry
Chef tips:
- You can use any exchange free roasted vegetables in this curry
- Once cooked allow to cool and freeze until needed
- Great served with low protein coconut rice and naan bread
- You can blend this curry into a soup by adding more vegetable stock