Keralan Coconut Curry Recipe

Name: Keralan Coconut Curry Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams MAGGI Coconut Milk Powder 150g; ½ cauliflower cut into florets; 1 aubergine cut into chunks; 2 tablespoons Vegetable Oil; 1 large onion diced; 3 tbsp Keralan curry paste; 1 tsp turmeric; 1 x 400g can chickpeas; pinch of salt; pinch of pepper; coriander leaves chopped; 1 lime juiced; large handful cherry tomatoes halved; 260 grams basmati rice steamed (optional)

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Easy

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25 Min

Aromatic, spicy and creamy, this curry is so easy to make and a great alternative to well known and loved Indian curries. Made with our Coconut Milk Powder for a super speedy and no waste creamy coconut milk that makes all the difference to the flavour.

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Ingredients

MAGGI Coconut Milk Powder 150g

100 g

Cauliflower

0.5

Aubergine

0.5

Vegetable Oil

2 tablespoons

red onion (finely chopped)

Kerelan Curry Paste

3 tablespoons

Turmeric

1 teaspoon

Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids

240 g

Salt

1 g

Black Pepper

1 g

Fresh Coriander

0.5 bunch

Lime Juice

tomatoes, cut into small cubes

100 g

Uncooked Rice

260 g

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Nutritional Information

Carbohydrate

28.64 g

Energy

372.94 kcal

Fat

26.26 g

Protein

7.42 g

of which: saturates

15.48 g

of which: sugars

8.39 g

Recipe Steps

28 min

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Recipe Steps

28 min

PRE-HEAT

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Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.

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Recipe Steps

28 min

ROAST

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Coat the cauliflower and aubergine in 1tbsp of the vegetable oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, u

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Recipe Steps

28 min

SIMMER

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Soften the onion in the remaining oil in a large saucepan. Add the curry paste and turmeric to the saucepan and cook for a couple of minutes until fragrant. Make

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Recipe Steps

28 min

SERVE

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Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and digging in.

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Keralan Coconut Curry Recipe

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