Creamy Malabar Vegetable CurryVeg

1

Slice the onions and tomatoes. Julienne the ginger and slit the green chillies.

2

Heat coconut oil in a pan. Add cloves and a cinnamon stick. Once heated, add the sliced onions and sauté until they turn translucent.

3

Incorporate the julienned ginger, slit green chillies, and curry leaves. Continue to sauté until the onions begin to turn golden brown.

4

Add the French beans, cauliflower florets, green peas, and diced carrots. Mix well.

5

Pour in enough water to cover the vegetables.

6

Add salt and turmeric powder. Stir well and allow the mixture to come to a rolling boil for 7–8 minutes until the vegetables are tender.

7

Mix in the sliced tomatoes and cook for another minute.

8

Lower the heat and pour in the coconut cream. Stir gently to combine.

9

Allow the curry to simmer on low flame for 2–3 minutes to thicken and blend the flavors.

10

Finish by sprinkling freshly chopped coriander leaves over the top. Serve hot with steamed rice or Malabar parotta.