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
Quarter the baby potatoes. Peel the carrots and cut them into 2-inch batons. Set aside.
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.
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.