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Keralan Vegetable Stew

11 September 2006

This creamy white curry looks like a blanquette but has a clean flavour of fresh spices and coconut cream.

INGREDIENTS

(Serves four)

75g carrots cubed
20g green beans
10g potato cubed
50g cauliflower florets
Salt
50ml oil
1tsp garam masala
1tsp black peppercorns
100g onions sliced
5g ginger shredded
Fresh curry leaves
Milk and cream from 1 coconut

METHOD

Boil the vegetables in salted water until tender. Heat the oil and fry the garam masala and peppercorns till fragrant. Add the onion ginger and curry leaves and stew over a low flame till the onions have softened.

Add the coconut milk and simmer for 15 minutes. Stir in the coconut cream and add the vegetables.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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