Toasted coconut flakes add crunch to this vibrant vegetarian curry.
- Whiz dry masala paste ingredients in a small food processor until finely chopped. Add lime juice and 1/2 cup (125ml) water, then whiz until a coarse paste. Set aside.
- Heat 2 tbs oil in a saucepan over medium heat. Cook onion, stirring, for 5-6 minutes until golden. Add chilli, garlic, ginger, 20 curry leaves and masala paste, and fry for 2 minutes or until fragrant. Add coconut milk, stock and tamarind, then bring to a simmer. Add vegetables, then simmer, stirring occasionally, for 35 minutes or until tender and curry is slightly thickened.
- Meanwhile, heat remaining 1 tbs oil in a frypan over high heat. Add remaining 10 curry leaves and fry for 1 minute or until crisp. Drain on paper towel.
- Top curry with coconut flakes and curry leaves. Serve with rice and lime wedges.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set