Keralan Veggie Curry


Another of Jamie’s 15 Minute Meals (and this one really did take me about 15 minutes!). As an extra (or an alternative to the pineapple), you can boil a small, cubed potato until it’s tender and add it near the end.


• Half a cauliflower
• Half a potato (optional)
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• Small handful of dried curry leaves (or a teaspoon of curry powder)
• 1 thumb-sized piece of ginger
• 2 cloves garlic
• 6 spring onions, trimmed
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400g tin coconut milk
• 1 x 400g tin chickpeas
• 1 x 227g tin pineapple chunks in juice
• 1 lemon

Recommended sides:

• 1 mug (300g) basmati rice, cooked with 10 cloves and half a lemon.
• 4 poppadoms.
• Fresh mint, crushed and mixed with 3 tablespoons natural yoghurt and a squeeze of lemon juice.


• Remove the outer leaves from the cauliflower, then slice it into 1cm slices. [Put the potato on to boil if using.]
• Cook on a griddle pan on high, turning when lightly charred. Set aside. [Put rice on to cook now.]
• Pour the oil into a casserole pan (medium heat), then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Place the ginger, garlic, spring onions, chilli and coriander stalks in a food processor and blend until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes.
• Pour in the coconut milk and drained chickpeas, then tip in the pineapple chunks with their juices.
• Add the griddled cauliflower (and potato if using), cover, turn the heat to high and bring to the boil. [If making the yoghurt, prepare this now. ]
• Squeeze the juice of the lemon into the curry and season to taste.
• Tear over the coriander leaves to garnish.

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