Jamie Oliver's 15 Minute Meals: Keralan-Style Veggie Curry with Poppadoms, Rice & Minty Yoghurt
This dish is full of amazing flavour combos with fresh surprises in every bite
"Bring some Indian sunshine into meal times with this gorgeous Keralan veggie curry. This really is a flavour festival in a pan. Deep humming spices of turmeric, chili, ginger and fenugreek, layered with refreshing coconut milk, juicy tomatoes, warming chick peas, nutty char-grilled cauliflower and a secret weapon of southern Indian cooking — pineapple. It may sound unexpected but trust me, this dish is full of amazing flavour combos with fresh surprises in every bite." - Jamie Oliver
Keralan-Style Veggie Curry with Poppadoms, Rice & Minty Yogurt
By Jamie Oliver
- ½ a cauliflower
- 2 tbsp rapeseed oil
- 1 heaped tsp black mustard seeds
- 1 heaped tsp fenugreek seeds
- 1 heaped tsp turmeric
- 1 small handful of dried curry leaves
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 2 spring onions
- 1 fresh red chili
- 1 large bunch of fresh coriander
- 2 ripe tomatoes
- 1 x 400 g tin of light coconut milk
- 1 x 400 g tin of chickpeas
- 1 x 227 g tin of pineapple chunks in juice
- 1 lemon
- 1 mug (300 g) of 10-minute wholegrain or basmati rice
- 10 cloves
- ½ a lemon
- 4 uncooked poppadoms
- ½ a bunch of fresh mint
- 3 tbsp fat-free natural yogurt
- ½ a lemon
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)
Remove the outer leaves from the cauliflower, then slice it 1-cm thick and put it on the griddle pan, turning when lightly charred.
Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on.
Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
Pulse the peeled ginger and garlic, trimmed spring onions, chili and coriander stalks in the processor until fine, then stir into the casserole pan.
Roughly chop and add the tomatoes.
Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices.
Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.
Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar.
Stir in the yogurt, add a good squeeze of lemon juice and season with salt and pepper.
Squeeze the juice of the remaining lemon into the curry and season to taste. Tear over the coriander leaves and serve with the rice and poppadoms.
Yield: Makes 4 servings