Celebrate Diwali with this exclusive recipe from Thali

Get cooking this Diwali with the help of a sneak peek recipe from Maunika Gowardhan's upcoming cookbook Thali. This creamy South Indian Vegetable Kurma is the perfect addition to any celebration, to be enjoyed by all!

 

KERALA VEGETABLE KURMA

South Indian Vegetable Kurma

 

This creamy kurma from Kerala is one of my favourites. Cooked with fennel, coarsely ground pepper and coconut milk, it encompasses all the goodness of southern Indian flavour, and is an ideal recipe for any vegetables you like.

 

SERVES 4

 

3 tbsp vegetable oil or coconut oil

2 tsp black mustard seeds

120 g (4 oz) white onions, finely chopped

5 cm (2 in) ginger root, finely chopped

2 green bird’s-eye chillies, slit lengthways

250 g (9 oz) cauliflower, cut into small florets

200 g (7 oz) carrots, diced

200 g (7 oz) potatoes, peeled and diced

300 ml (10 fl oz/11/4 cups) water

150 g (5 oz) green beans, trimmed and quartered

salt, to taste

150 g (5 oz) tomatoes, finely chopped

300 ml (10 fl oz/11/4 cups) coconut milk

1 tsp coarsely crushed black pepper

11/2 tsp ground fennel

5–7 curry leaves

pinch of ground cinnamon

chopped coriander (cilantro), to garnish

 

 

Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the mustard seeds and fry for a few seconds until they sputter.

Add the chopped onions and fry for 8 minutes until they soften, then add the ginger and fry for a further 2 minutes. Add the chillies, cauliflower, carrots and potatoes and fry for 2–3 minutes. Next, add the water and bring to the boil, then cover and simmer over a low heat for 5 minutes.

Add the green beans, season to taste and continue cooking for 3 minutes with the lid on. Stir in the tomatoes and cook for 5 minutes, stirring often to make sure the vegetables don’t stick to the bottom of the pan. To finish, add the coconut milk, black pepper, fennel and curry leaves and simmer for 5 minutes.

Turn off the heat and garnish with ground cinnamon and fresh coriander. Serve with soft parathas or pulao.