Creamy Keralan Curry with Almond Butter

Serves 2

About this recipe

I love using good quality store bought pastes when I’m in a rush but nothing compares to a homemade paste.

Using a bullet blender you can create the most wonderful fragrant pastes without much effort and will deliver a lot more in the way of nutrient density, but I’m packing this curry with different ingredients to ensure you’re getting a wholesome complete meal regardless.

This is a 15 minute curry, soon to become a staple in your house! Enjoy!


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Ingredients

For the Paste:

  • 10g Curry leaves, chopped
  • 2 Kaffir lime leaves, chopped
  • 20g Ginger, grated
  • 2 Cloves garlic, crushed
  • 5 Seeds from a cardamom pod, crushed
  • 1 Tsp mustard seeds
  • 1 Cumin seeds
  • 1 Tsp ground cinnamon
  • 5cm Lemongrass, finely chopped
  • 1 Tbsp coconut oil
  • 1 Tsp tamarind paste
  • 2 Tsp coconut cream
  • 30mls Water

For the curry:

  • 1 Tbsp coconut oil
  • 1 White onion (approx 120g), finely chopped
  • 2 Garlic, crushed
  • 1 Tin coconut milk (400g)
  • 2-3 Tbsp keralan paste (100g)
  • 2 Tbsp crunchy almond butter
  • 100g Green beans
  • 100g White cabbage, sliced
  • 100g Leafy greens e.g. savoy cabbage, sliced
  • Large bunch coriander, including stalks, finely chopped
  • 200-300ml Water
  • Juice of 1 Lime
  • Salt and pepper to taste
Instructions

For the paste:

Crush the seeds in a pestle and mortar

Add to saucepan with coconut oil on medium heat, with the rest of the ingredients

Sauté for 3-4 minutes until the garlic and lemongrass are soft

Allow to cool and blend the ingredients with coconut cream, tamarind paste and a little water in a bullet blender until smooth.

 

For the curry:

Set a large saucepan on medium heat and add the coconut oil.

Add the onions and garlic and cook for around 5 minutes until soft and translucent.

Add the Keralan paste and cook for a further couple of minutes before adding in coconut milk, almond butter, green beans, white cabbage and leafy greens.

Bring to a gentle simmer and cook down for around 10 minutes until vegetables are tender. You may need to add a little extra water if the sauce becomes too thick as the vegetables are cooking, or if you prefer a looser consistency.

Taste for seasoning, adding salt and pepper to taste.

Finish with lots of fresh coriander and the juice of 1 lime.


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