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Kerala Curry

t's an absolutely delicious, quick and easy recipe for Kerala inspired coconut curry.

Kerala Curry in a bowl with chili
Kerala Curry

Kerala cuisine has an abundance of coconut, today 's recipe is a true celebration of coconut mild flavour.

You can have this Kerala Curry ready on the table within 35 min

This curry is lightly spiced , so ideal also for those which prefer milder flavours. It's nicely balanced with tomato paste.

Vegan Kerala Curry

  • 1 onion finely chopped

  • 3 cloves of garlic minced

  • 1 inch of ginger finely chopped

  • 3 tablespoons tomato paste

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon cardamon powder

  • 1 teaspoon cinnamon powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 10 curry leaves

  • 1 tablespoon of coconut oil (optional)

  • 1 sweet potato (steamed and cut into cubes)

  • 1 carrot - cubed

  • 1/2 broccoli - cut into florets

  • 200g of tofu (cut into cubes , baked in the oven or air fried)

  • 350ml coconut milk


1. On a dry non-stick pan fry mustard seeds, and cook, undisturbed, until seeds begin to pop and crackle - about 1 minute.

2. If you are using oil add it now and fry onion, garlic and ginger until softened - about 5 minutes

3. Add all the spices (including curry leaves) and fry for another 2 minutes

4. Pour tomato paste and coconut milk

5. Let it simmer for 2 minutes

6. Add veggies and tofu with a splash of water and let it cook for another 6-7 minutes

7. Serve with brown rice

HealthyWithAnia holding bowl with Kerala Curry
HealthyWithAnia with Kerala Curry

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