Keralan Spring Vegetable Coconut Curry
 
 
A love Keralan spring vegetable coconut curry that is full of gentle spice and bright, fresh flavors.
Yield: 4 servings
Ingredients
  • ½ lb baby potatoes
  • ½ lb carrots
  • 1 lb green beans, trimmed
  • 4 tbsp canola oil
  • 4 cloves
  • 1¾ inches cinnamon stick
  • 12 black peppercorns
  • 12 fresh curry leaves
  • 1 large onion, diced
  • 1½-inch piece of ginger, peeled and grated
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 14 oz coconut milk
  • ⅓ tsp turmeric
  • 1 tsp salt
  • ½ cup peas
Instructions
  1. Quarter the baby potatoes. Peel the carrots and cut them into 2-inch batons. Set aside.
  2. Heat 3 tbsp of the oil in a large pan over medium heat. Once hot, add the cloves, cinnamon stick, peppercorns, and curry leaves. Saute until the peppercorns and cloves start to swell up, then add in the onion. Saute for 8 minutes, or until soft. Add in the ginger, garlic, and jalapeno. Saute for 2-3 minutes, or until fragrant.
  3. Add the coconut milk, ½ cup water, turmeric, salt, and potatoes to the pan. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 5 minutes. Add in the carrots and simmer, covered, for another 5 minutes. Once the vegetables are almost tender, add in the string beans and cook for another 3-4 minutes. Add in the peas and simmer until heated through.
  4. Season to taste with salt. Serve with rice.
Notes
Recipe from Fresh India
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/05/keralan-spring-vegetable-coconut-curry.html