Keralan Coconut Curry

Keralan Coconut Curry with CHIKA'S Salt & Pepper Cashew

@thenomlabI recreated @anjum_anand vegan 🌱 Keralan coconut curry recipe using seitan. It’s absolutely delicious! Keralan curry is 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 (adjust with more or less tamarind and perhaps add a pinch of sugar).

Keralan Coconut Curry

serves 4

For the vegetables:
400g sweet potatoes, peeled, in 3 cm chunks
100g spinach, 1 red pepper chopped
350g seitan in ginger and soy

For the Curry:
1 tsp. mustard seeds
3 tbsp of olive oil
1 onion, finely chopped
3-5 green chillies, whole but pierced with the tip of a knife
25g root ginger, finely chopped, (peeled weight)
5 fat garlic cloves, peeled and finely chopped
2 small tomatoes, chopped
Salt, to taste
½ - ⅔ tsp. turmeric
2 tsp. ground coriander
3/4-1 tsp. ground cumin
400ml creamy coconut milk
2 cups of @chikasfoods black pepper coated cashew (reserve some for garnish)
½ - ¾ tsp. tamarind paste, dissolved in a little hot water, to taste
¾ tsp. garam masala, or to taste
Knob coconut cream
Lots freshly ground pepper

1) Put the sweet potatoes on to boil, it should take around 10 minutes.
2) Heat the oil in a large non-stick saucepan and add the mustard seeds.
3) Once the popping diminishes, add the onion and green chillies and sauté́ for 2-3 minutes then add the ginger and garlic; sauté́ these gently for one minute.
4) Add drained seitan pieces, but reserve the drained liquid, allow to cook for 1 minute.
5) Add tomatoes, salt, turmeric, ground coriander and cumin and keep sautéing for 4-5 minutes.
6) Add coconut milk and the seitan liquid. Bring to a gentle simmer and cook for 6-7 minutes.
7) Add the greens and cook for a few minutes, then add the cashew, drained sweet potatoes, the garam masala and coconut cream.
8) Adjust with seasoning, add more tamarind to taste, scatter the peppered cashew nuts on top
9) Serve with rice, naan or parathas!

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