Avial (Kerala Mixed Vegetable and Coconut Curry)
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Ingredients
- 150 g carrots
- 150 g green beans
- 150 g potatoes, peeled and diced
- 150 g white yam, peeled and cubed
- 1 green plantain
- 60 g desiccated coconut
- 1 tsp cumin seeds
- 2 green chillies
- 10 curry leaves
- 2 tbsp coconut oil
- 1 lime
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 4 g
- Carbohydrate
- 32.8 g
- of which sugars
- 5.2 g
- Fat
- 16.5 g
- of which saturates
- 13.7 g
- Fibre
- 8.3 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the carrots, green beans, potatoes, yam and plantain into even batons, then put in a large pan with the ground turmeric and enough water to just cover.
- 2
Bring to the boil, then simmer for 15 minutes until all the vegetables are tender.
- 3
Blitz the desiccated coconut, cumin seeds and green chillies with a splash of water to a coarse paste.
- 4
Drain off most of the water from the vegetables, leaving a little in the pan, then stir in the coconut paste and curry leaves, and cook gently for 5 minutes.
- 5
Take off the heat and stir in the coconut oil and lime juice.
- 6
Serve warm with rice.
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