Dinner

Keralan Mixed Vegetable Curry

A vibrant Keralan curry with sweet potato, green beans and chickpeas in a coconut milk and tamarind sauce. A celebration of South Indian vegetarian cooking — fresh, balanced and deeply satisfying.

StandardVegetarianVeganGluten Free
260
kcal
9g
Protein
31g
Carbs
10g
Fat
£1.90
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Sweet Potatoes 1 medium 215 kcal
Green Beans 150g 36 kcal
Chickpeas (tinned) 1 tin 285.6 kcal
Onions 1.5 medium 54 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tsp grated 8 kcal
Passata 1 carton 60 kcal
Coconut Milk (tinned) 1/2 tin 394 kcal
Tikka Masala Paste 2.5 tbsp 115 kcal
Ground Turmeric 1 tsp 9.4 kcal
Ground Cumin 1 tsp 11.3 kcal
Brown Sugar 1 tsp 30.4 kcal
Wholegrain Mustard 1/2 tsp 5.5 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
Coconut Oil 1 tbsp 129.3 kcal
👨‍🍳 Method
  1. 11. Heat coconut oil in a large pan over medium heat. Add wholegrain mustard and dried chilli; sizzle 30 seconds.
  2. 22. Add onion and cook 8 minutes until soft. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground turmeric and ground cumin; stir 1 minute.
  4. 44. Add sweet potato, green beans, chickpeas, passata and coconut milk; stir and bring to a simmer.
  5. 55. Cover and cook 18-20 minutes until sweet potato is tender and sauce has thickened.
  6. 66. Stir in brown sugar and a squeeze of lime; taste and adjust seasoning. Finish with fresh coriander and serve with basmati rice.

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