5 from 24 votes
Easy Malabar Veggie Curry
This Easy Malabar Veggie Curry features a fragrant blend of roasted coconut paste and spices in a tomato-based sauce with assorted vegetables and white beans. It combines earthy, creamy, and mildly spiced flavors typical of Malabar coastal cuisine. The curry balances richness from coconut and beans with heat from cayenne and warmth from cinnamon and black pepper, making it a hearty vegetarian dish.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Calories:
285 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For coconut paste:
- ½ cup coconut fresh or frozen coconut or use dried shredded, shredded
- 1/4 teaspoon fennel seeds
- 1 clove
- 2 green cardamom pods or use 1/2 teaspoon ground cardamom
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 1 cup onion finely chopped
- 2 cloves garlic minced
- ½ inch ginger minced
- ½ teaspoon Turmeric ground
- ½ teaspoon cayenne pepper or Indian red chili powder, use less for less heat
- ¼ teaspoon ground cinnamon
- ¼ teaspoon black pepper freshly ground
- 4 ounces tomato puree canned unseasoned purée
- 2 cups vegetables such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc, chopped
- 15 ounce White beans drained or 1 ¼ cup cooked. You can also use chickpeas and other beans here, canned
- ¾ teaspoon salt or to taste
- lemon juice for garnish
- cilantro for garnish
Instructions
- Coconut paste: Add all ingredients for the coconut paste to small skillet over medium heat and cook until coconut is golden. Once coconut starts to turn golden, you want to stir it frequently otherwise it will burn.
- Transfer this mixture to blender with 1 cup of water. Blend until the coconut breaks down into somewhat coarse paste, you don’t want the coconut to be visible, blend until almost smooth.
- Make the sauce: Heat the oil in a large skillet over medium heat.,Once the oil is hot, add mustard seeds and let them start to pop.
- Then quickly add the curry leaves, carefully because curry leaves can cause hot oil to splash. optional: Once popping settles, reserve about half of this tempering for garnish for later (this is optional)
- Then add in onion, ginger, garlic and a generous pinch of salt. Cook until the onion is golden, then add in turmeric, cinnamon, cayenne and black pepper and mix well for another minute.
- Then add in tomato puree and blended coconut paste and mix well. Add in the vegetables, white beans and salt. Mix, cover and cook for 11-15 minutes.
- Stir in between to check if vegetables are cooking evenly. As soon as vegetables are cooked to preference, switch off the heat.
- Open the lid. If too saucy continue to sauté for another minute or switch off the heat.
- Taste to adjust for salt and flavor and garnish with cilantro, lemon juice and reserved tempering if you’ve kept some. Serve with rice, flat bread, roti or dosa.
Cup of Yum
Notes
- Canned or cooked white beans can be used alternatively with chickpeas, black-eyed peas, or crisped tofu as protein.
- Curry leaves, available fresh or dried, can be found in specialty or online stores; lime or bay leaves serve as substitutes if unavailable.
- Incorporate additional water if using dry ingredients like soycurls to maintain sauce consistency.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Sodium
536mg
(22%)
Potassium
1027mg
(22%)
Fiber
11g
(44%)
Sugar
5g
(10%)
Vitamin A
241IU
(5%)
Vitamin C
81mg
(90%)
Calcium
146mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Sodium | 536mg | 22% |
| Potassium | 1027mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 81mg | 90% |
| Calcium | 146mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.