“An excellent vegetarian curry or side dish for a regular curry meal”

Ingredients Nutrition


  1. Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
  2. When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
  3. Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
  4. Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
  5. Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
  6. Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
  7. Stir in the coconut milk.
  8. Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
  9. Pour the flavoured oil over the curry stir and serve.

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