Vegan Malabar Curry

Are you in the mood for some spicy food tempered with soothing coconut? Great, because today’s special is my vegan version of a classic – Malabar Curry.

Key Ingredients

Shredded coconut

Fennel seeds

Cardamom pods

Mustard seeds

Curry leaves

Chopped vegetables

Add all ingredients for the coconut paste to small skillet over medium heat and cook until coconut starts to turn golden. Once coconut starts getting golden, you want to stir it frequently.

Transfer this mixture to blender with 1 cup of water. Blend until the coconut breaks down into somewhat coarse paste, you don’t want the coconut to be so visible. Close to smooth preferable.

Heat the oil in a large skillet over medium heat. Once the oil is hot, add mustard seeds and let them start to pop.

Then quickly add the curry leaves. Do this carefully because curry leaves can cause oil to splash. Add onion, ginger, and other items for sauce, Cook until onions turn golden. Then, add in seasonings.

Then add in tomato puree and blended coconut paste and mix well.

Add in the vegetables, white beans and salt. Mix, cover and cook. Stir in between to check if vegetables are cooking evenly. Open the lid. If it's too saucy continue to sauté for another minute or switch off the heat.

Taste to adjust for salt and flavor and garnish with cilantro, lemon juice and reserved tempering if you’ve kept some. Serve with rice, flatbread, roti or dosa.

Vegan Malabar Curry

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