Global Easy Main course

Keralan Coconut Curry

Name: Keralan Coconut Curry
Cook time: 25 s
Total time: 25 s
Yield: 4
Cuisine: Global
Ingredients: 100 grams Maggi Coconut Milk Powder; 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)

(0)

25 Min

Easy

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.

Ingredients

100 g

Maggi Coconut Milk Powder

0.5

Cauliflower

0.5

Eggplant

2 tablespoons

Vegetable Oil

Onions

3 tablespoons

Kerelan Curry Paste

1 teaspoon

Turmeric

240 g

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

1 g

Table Salt

1 g

Pepper

0.5 bunch

Leaves Coriander

Lime Juice

100 g

Tomato

260 g

basmati rice, steamed (optional)

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Nutrition Value

Carbohydrate

28.6 g

Energy

372.9 kcal

Fat

26.3 g

Fibre

7.1 g

Protein

7.4 g

of which: saturates

15.5 g

Sodium

332 mg

of which: sugars

8.4 g

Information per serving

PRE-HEAT
1 Min

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

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, until everything is golden and tender
SIMMER
5 Min

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 the coconut milk by mixing the powder with 400ml boiling water in a jug. Add to the pan with the chickpeas, cauliflower and aubergine and bring to the boil, then simmer for 5 minutes. Turn off the heat and stir through the tomatoes.
SERVE
2 Min

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

PRE-HEAT of 4

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

ROAST of 4

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, until everything is golden and tender

SIMMER of 4

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 the coconut milk by mixing the powder with 400ml boiling water in a jug. Add to the pan with the chickpeas, cauliflower and aubergine and bring to the boil, then simmer for 5 minutes. Turn off the heat and stir through the tomatoes.

SERVE of 4

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

Recipe as PDF

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Keralan Coconut Curry

Ingredients

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Nutrition Value

Instructions

PRE-HEAT

ROAST

SIMMER

SERVE

PRE-HEAT of 4

ROAST of 4

SIMMER of 4

SERVE of 4

01

02

03

04

Recipe as PDF

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Keralan Coconut Curry

Ingredients

Our best tips & tricks for customized portion size

Export ingredients

Nutrition Value

Instructions

PRE-HEAT

ROAST

SIMMER

SERVE

PRE-HEAT of 4

ROAST of 4

SIMMER of 4

SERVE of 4

01

02

03

04

Recipe as PDF

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