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.
