Recipe

Keralan Curry

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Keralan Curry

Mild cauliflower and chickpea curry and rice served with poppadums and mint yoghurt on the side.




Ingredients to serve 2

  • ¼ x cauliflower – slice (1cm thick)
  • ½ tsp x black mustard seeds
  • ½ tsp x curry powder
  • ½ tsp x turmeric
  • 20g x fresh ginger – peel and grate
  • 1 clove x garlic – crush, peel and chop finely
  • ¼ x onion – peel and chop finely
  • ½ x fresh chilli – de-seed and chop
  • 10g x fresh coriander – chop coarsely
  • 1 x tomatoes – dice (1cm)
  • ½ tin x coconut milk
  • ½ tin x chickpeas – open and drain
  • 150g sachet x pineapple chunks in juice
  • 1 x lemon - cut into quarters
  • ½ cup x basmati rice
  • 5 x cloves
  • 4 x poppadums
  • 5g x fresh mint – remove leaves and chop finely
  • 2 tbsp x yoghurt
  • . x paper towels, olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • ½ x cauliflower – slice (1cm thick)
  • 1 tsp x black mustard seeds
  • 1 tsp x curry powder
  • 1 tsp x turmeric
  • 40g x fresh ginger – peel and grate
  • 2 cloves x garlic – crush, peel and chop finely
  • ½ x onion – peel and chop finely
  • 1 x fresh chilli – de-seed and chop
  • 20g x fresh coriander – chop coarsely
  • 2 x tomatoes – dice (1cm)
  • 1 tin x coconut milk
  • 1 tin x chickpeas – open and drain
  • 300g sachet x pineapple chunks in juice
  • 1 x lemon - cut into quarters
  • 1 cup x basmati rice
  • 10 x cloves
  • 8 x poppadums
  • 10g x fresh mint – remove leaves and chop finely
  • 4 tbsp x yoghurt
  • . x paper towels, olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice, cloves and lemon quarters (1 quarter for 2 portions and 2 quarters for 4 portions). Boil gently for 15 minutes on medium heat with the lid on. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Mix the mint and yoghurt together in a small bowl. Squeeze in the juice of one lemon quarter. Season with salt and pepper and set aside.

Step 4

Put a frying pan on high heat. Add enough olive oil to immerse the poppadums. When the oil is very hot, immerse poppadums one a time into the oil for 2 to 3 seconds until they crinkle and expand. Shake off excess oil and drain on a paper towel until dry and crisp.

Step 5

Place a large frying pan on medium to high heat. Dry fry the sliced cauliflower on both sides, turning when lightly charred. Set aside when done.

Step 6

Using the same frying pan, heat a few glugs of olive oil in the pan on medium to high heat. Add the chopped onions and sauté – stirring frequently – for about 4 minutes until translucent and slightly brown. Turn the heat down a little and stir in the garlic, chilli and ginger (be careful it burns quickly) and then add the black mustard seeds, curry powder, turmeric , and most of the coriander (keeping some aside for the garnish). Now add the tomatoes, cauliflower, coconut milk, chickpeas and pineapple chunks –including the pineapple juice. Season to taste and stir well. Turn up the heat to bring to a gentle boil and allow to simmer (boil gently) for about 5 minutes. Finally squeeze in the juice of one lemon quarter.

Step 7

To serve, divide the rice between the bowls and top with the Keralan Curry. Scatter with fresh, chopped coriander. Serve with a dollop of minty yoghurt and poppadums on the side.