Creamy Kerala Coconut Curry with Vegetables

Servings 4 | Prep Time 20 min | Total Time 50 min

This one pot meal is perfect for your next Meatless Monday. Don’t forget the flatbread on the side to soak up all the deliciously spiced and aromatic sauce. 


For The Curry:

1 dl Olive Oil

2 Onions, chopped

3 Garlic Cloves

10cm Fresh Ginger, peeled

5 Tbsp Roasted Kerala Coconut Curry

2 tsp Tomato Paste

400ml Can Chopped Tomatoes

400ml Can Coconut Milk

1 dl Vegetable Broth

3 dl Cooked Chickpeas

3 dl Cauliflower Florets

2 Tbsp Chutney

2 Tbsp Peanut Butter

To Serve:

1 Handful Flat-Leaf Parsley or Coriander

Flatbread (see recipe)


2 Limes, cut into slices or wedges

2 Handfuls Peanuts

Lightly Pickled Red Onions (2 small red onions, the juice of 1 lemon, 2 teaspoons of sugar)

Roasted Kerala Coconut Curry


  1. Heat some olive oil in a heavy-bottom pan and sauté the onions for 2-3 minutes. Then add the garlic and ginger and sauté for a few minutes until fragrant.
  2. Add tomato paste and the spices, stirring to fully distribute and cooking until fragrant.
  3. Add the tomatoes, chutney, coconut milk, and peanut butter. Stir until the peanut butter is completely dissolved.
  4. Add vegetable broth, rinsed chickpeas, and cauliflower. Stir until fully combined and coated in the sauce.
  5. Lower the heat and let the curry simmer uncovered for 20 minutes until it thickens.
  6. Heat the flatbreads in the hot oven and serve them together with rice, quick-pickled red onions, lime slices, peanuts, and plenty of flat-leaved parsley or coriander.
Basic Indian Masala Curry – the steps to success
Slowly simmer onions in butter, ground fresh ginger and garlic, and then the spices. This is the base for Indian curries. Add your protein or veggies, and then the coconut milk or cream!

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