1、Keralan vegetable curry

This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli

Keralan vegetable curry recipe

Ingredients

  • 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
  • 2 tsp turmeric
  • 5 small green chillies, 4 chopped, 1 left whole but split lengthways
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200g/7oz freshly grated coconut (see step-by-step prep guide)
  • 1 small onion, chopped
  • 10 curry leaves
  • 150ml plain yogurt

Method

Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
  • Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.
  • When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.

  • https://www.truecookbook.com/recipe/keralan-vegetable-curry-2800/

    2、Thai prawn, potato & vegetable curry

    A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch
    Thai prawn, potato & vegetable curry recipe

    Ingredients

    Method

    1. Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
    2. Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

    3、Green chicken & vegetable curry

    A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce
    Green chicken & vegetable curry recipe

    Ingredients

    Method

    1. Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
    2. Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.

    4、Summer vegetable curry

    Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
    Summer vegetable curry recipe

    Ingredients

    • 1-2 tbsp red Thai curry paste (depending on taste)
    • 500ml low-sodium vegetable stock
    • 2 onions, chopped
    • 1 aubergine, diced
    • 75g red lentil
    • 200ml can reduced-fat coconut milk
    • 2 red or yellow peppers, deseeded and cut into wedges
    • 140g frozen pea
    • 100g bag baby spinach, roughly chopped
    • brown basmati rice and mango chutney, to serve

    Method

    1. Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick.
    2. Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

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