Kerala Curry

Ingredients for 2 servings:

• 1 small red chili pepper(s)
• 1 tbsp coconut butter
• 1 tsp cumin
• 400 ml coconut milk
• 1 carrot(s), purple
• 2 m.-sized potatoes
• ½ zucchini
• 1 plantain(s)
• 200 g smoked tofu
• 1 tsp turmeric
• Sea salt
• 20 sugar snap peas
• 1 tbsp coconut oil
• 1 tsp mustard seeds, brown
• 12 curry leaves
• 160 g basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Halve, deseed, and finely chop the chili. Grind the cumin seeds in a mortar. Mix the coconut butter with the cumin seeds and the chopped chili. Peel the carrot and potatoes and cut into 2.5 cm pieces. Wash the zucchini, quarter it, and also cut it into pieces. Peel the plantain, halve it, and cut it into 2 cm slices. Wash and halve the snow peas. Dice the smoked tofu. Heat 300 ml of water in a saucepan. Stir in the turmeric and salt. Add the potatoes and carrots and simmer for 10 minutes. Now add the plantain, tofu cubes, and zucchini and simmer for another 10 minutes. Prepare the basmati rice according to the package instructions and keep warm. Add the coconut milk and chili-coconut paste to the curry, mix well, and simmer for another 8 minutes. When the potatoes and carrots are tender, turn off the heat and let the vegetables simmer with the lid on. Heat the coconut oil in a pan. Add the curry leaves and mustard seeds and toast. After 3 minutes, turn off the heat and let the spices infuse for another 5 minutes. Just before serving, stir the coconut oil and spice mix into the curry. Season to taste, arrange on a plate, and serve with rice. https://vegan-cooking-with-thalija.de/archive/1381