Aviyal Curry Recipe |
Ingredients: Serves 4-6 |
250g unsweetened dried (dessicated) shredded coconut 1¼ cups (300ml) water ¼ cup (50g) butter or margarine 25g fresh ginger, peeled and finely chopped 3 cloves garlic, crushed 2 onions, peeled and chopped 2 teaspoons ground coriander 1 tablespoon garam masala 1 teaspoon turmeric 1 teaspoon salt 250g broccoli, cut into small florets 2 green capsicums, seeded and sliced 250g carrots, peeled and sliced 125-185g green beans, trimmed and halved or quartered 1 green chili, seeded and finely chopped chopped fresh cilantro (fresh coriander) or parsley, for garnish |
Method: In a food processor or blender, puree coconut and water until smooth. In a heavy-based pan, heat the butter. Add ginger and garlic and fry for a few minutes. Add onions and cook until golden brown, stirring occasionally. Add coriander, garam masala, turmeric and salt and simmer for 2-3 minutes. Add vegetables and chili and continue to cook gently for 3-4 minutes, stirring well occasionally. Add coconut puree and bring mixture to a boil. Cover and simmer for about 10 minutes. Adjust seasonings and serve sprinkled liberally with cilantro or parsley. |
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