Vegan Malabar curry

Our vegan Malabar curry is a delicious veggie curry based on a Keralan classic. Its spiciness is balanced by the soothing coconut. Naturally gluten-free.

2 medium tomatoes (400 g / 14 oz)
vegetable or coconut oil, for frying
2 small onions, diced finely
2 large garlic cloves, diced finely
5 cm / 2 ” piece of ginger, peeled and diced finely
1 tsp black mustard seeds
24 curry leaves, fresh or dried (I used dried)
½ tsp fenugreek seeds
½ tsp turmeric
1½-2 tsp hot chilli powder
2 tsp ground coriander
½-1 tbsp tamarind paste
240 ml / 1 cup full fat coconut milk
½ small cauliflower, divided into florets
a handful of green flat beans, sliced thinly, on the diagonal
50 g / 2 oz fresh spinach
1 cup cooked chickpeas
approx. ¾ tsp fine sea salt, adjust to taste
2 tsp sugar, I used coconut
favourite rice, to serve
toasted cashews, to serve (optional)
fresh coriander, to serve (optional)

View the full recipe at Lazy Cat Kitchen →