Global Easy Main course

Keralan Coconut Curry

Name: Keralan Coconut Curry
Prep time: PM0.00T
Cook time: PM25.00T
Total time: PM25.00T
Cuisine: Global

(1)

25Min

Easy

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

Energy

372.94 kcal

Protein

7.42 g

Carbohydrate

28.64 g

of which: sugars

8.39 g

Fibre

7.13 g

Fat

26.26 g

of which: saturates

15.48 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

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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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