Keralan Coconut Curry
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This is a typical Keralan curry, lighter in flavour and fresher than a North Indian curry, and quicker to make because of it. This is a great base sauce to which you can add many different vegetables: try aubergines, okra, spinach, broccoli, peas, mushrooms, chickpeas, green beans and pumpkin or squash. If you like fruity curries, some pineapple, peppers and peanuts would also be lovely (you will need to use less tamarind and perhaps add a pinch of sugar). Here I have used sweet potatoes, chickpeas and seasonal greens. Serve with rice, naan or parathas.
Keralan Coconut Curry
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Ingredients
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 200g sweet potatoes, peeled, in 3cm chunks
  • 50g shredded greens or spinach, washed
  • 200g can chickpeas, drained and rinsed
  • 1 tsp. vegetable or olive oil
Method
  1. Put the sweet potatoes on to boil and cook for 10 to 12 minutes or until the sweet potatoes are just tender on the outside but resistant in the center when pierced with a knife.
  2. Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the drained sweet potatoes and the chickpeas.
  3. Add the sauce and spinach and bring to a boil. If the sauce looks thick, add a splash of hot water. Bring back to the boil and serve.
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