Take a journey to Kerala using vegetables from a local farmers’ market. If you like your curries to be gentle and flavorful but light and packed full of vitality, this is the one for you. You can use any assortment of vegetables for this dish, but just remember to cook the hardest first (e.g. potatoes) and the softest last (e.g. peas), so nothing ends up over- or undercooked.
Serves 4 as a main course
½ pound baby potatoes
½ pound broccoli (approx. ½ head)
2 medium carrots (about ½ pound)
½ pound green beans
4 tablespoons canola oil
4 cloves
1¾ inches cinnamon stick
12 black peppercorns
12 fresh curry leaves (optional)
1 large onion, finely diced
1½-inch piece of ginger, peeled and grated
3 cloves of garlic, crushed
1½ Indian green chiles, very finely chopped
1 x 14-ounce can of coconut milk
1/3 teaspoon ground turmeric
1 teaspoon salt (or to taste)
½ cup peas (fresh or defrosted)
Cut the baby potatoes into quarters, then cut the broccoli into florets the same size as the potatoes and leave in a separate pile. Peel the carrots and cut into batons, then trim the green beans.
Put 3 tablespoons of oil into a large lidded frying pan over medium heat and, when hot, add the cloves, cinnamon stick, peppercorns, and curry leaves, if using. When the peppercorns swell, add the onion and sweat for around 8 minutes, until soft, then add the ginger, garlic, and green chiles and cook for a couple of minutes.
Now add the coconut milk, ½ cup of water, the turmeric, salt, and potatoes. Bring to a boil, then reduce to a simmer, cover with the lid, and leave to cook for 5 minutes. Add the carrots and simmer for a further 5 minutes, or until the vegetables are very nearly tender. Add the beans and broccoli and cook for a further 3 minutes or so, then pop in the peas and heat through for a final minute.
