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Keralan veggie curry with poppadoms, rice & minty yoghurt

Nutritional Information (amount per serving)

Calories
725kcal
Carbs
96g
Sugar
11.7g
Fat
24.4g
Saturates
6.7g
Protein
22.4g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

For The Curry

  • ½ cauliflower
  • 2 tablespoons rapeseed oil
  • 1 heaped teaspoon black mustard seeds
  • 1 heaped teaspoon fenugreek seeds
  • 1 heaped teaspoon turmeric
  • 1 small handful dried curry leaves
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 6 spring onions
  • 1 fresh red chilli
  • 1 large bunch fresh coriander
  • 2 ripe tomatoes
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of chickpeas
  • 1 x 227 g tin of pineapple chunks in juice
  • 1 lemon
  • For The Rice

  • 1 mug (300g) 10-minute wholegrain or basmati rice
  • 10 cloves
  • ½ lemon
  • To Serve

  • 4 uncooked poppadoms
  • ½ a bunch fresh mint
  • 3 tablespoons fat-free natural yoghurt
  • ½ lemon
  •  

    Method

    Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)

    START COOKING

    Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred • Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on • Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves

    Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan • Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices • Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil

    Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up • Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar • Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper • Squeeze the juice of the remaining lemon into the curry and season to taste • Tear over the coriander leaves and serve with the rice and poppadoms

    To make this recipe vegan, simply leave out the yoghurt dip for the poppadoms. You could replace it with a quality mango chutney if you want.

    Copyright © 2014 JamieOliver.com