Roasted Coconut Masala Vegetable Curry

Simple, quick Indian vegetarian food is the closest to my heart. It is what I have grown up eating and what I continue to eat on a daily basis. The smell of vegetables and spices simmering away slowly on the stove is nostalgic for me, transporting me back to my mother’s kitchen as I would watch her adding the spices from her metal spice box with different compartments.

Cooking such dishes comes naturally. Most people in Indian households do not follow a set recipe or any measurements. They simply eyeball the ingredients and it seems to work. I prefer to cook the same way. The result is a wholesome, nutritious and delicious meal that seems to hit the spot every single time.

This particular vegetable curry is inspired by the fragrant and mild flavors of southern India. This region of India is known for its use of fresh coconut. The roasted coconut masala base is what makes this curry spectacular. The coconut is roasted along with whole spices and then ground. This paste imparts beautiful flavors to the dish.

It is a great weekday dinner dish that makes use of plenty of vegetables and works well with steamed rice or with flatbreads. The leftovers taste even better because the flavors intensify overnight.

Ingredients:

Coconut Masala Paste:

1/2 cup freshly grated coconut

3 shallots

4 garlic cloves

4 cloves

1/4 tsp cumin seeds

1 red chilli

1 inch piece of ginger

Ingredients for the curry:

6 cups mixed vegetables (I used potatoes, yam, carrots, cauliflower and peas)

2 tomatoes

4 tbsp oil

1 cup water

1 bay leaf

1/4 tsp cumin seeds

1/2 of a bell pepper

1/2 tsp turmeric

1 tsp cumin coriander powder

1 tsp chilli powder (adjust according to spiciness preferred)

1/2 tsp garam masala

salt to taste

Half a lemon

Coriander and fresh grated coconut to garnish

Method:

1) On medium high heat, roast grated coconut, cumin seeds, cloves and dried red chilli. Stir regularly and continue to roast until the coconut turns dark. Take off the heat and allow to cool.

2) Grind together the roasted coconut and whole spices along with the shallots, ginger and garlic to a paste.

3) In a heavy bottomed pan, heat the oil. Add the cumin seeds and allow to splutter. Add the bay leaf and allow to fry for about 30 seconds. Add the coconut masala paste cook on medium high heat for 5 minutes. Add all the spices, mix well and cook until the raw smell of spices disappear and until the oil starts leaving the sides of the masala paste.

4) Add the diced tomatoes and salt to taste. Cook until the tomatoes are mushy and continue to cook again until the oil starts leaving the sides of the masala paste, about 5-7 minutes.

5) Add the bell pepper and the vegetables, mix well to coat the vegetables with the spices. Add the water, cover and allow to cook for 15-20 minutes. The vegetables should be cooked through without getting mushy. You should be left with a thick sauce. Adjust water according to the consistency of the sauce needed.

6) Garnish with fresh coconut and coriander leaves before serving.