A Delicious Vegetarian Curry  Version of the Classic Meen Mollee

This vegetarian curry is a version of the Kerala Fish Curry I first leant to cook from Chef Nitin at the gorgeous Brunton’s Boatyard in Fort Kochi. It’s a spicy yellow gravy traditional to Kerala in Southern India and uses turmeric, tomato, coconut, spices and curries leaves.

It is just as delicious as the Fish version and the tomato and spices go beautifully with the coconut milk finish.

One serve (2/3 cup) of this recipe is equal to 1 larger serve protein and one serve fat in the Food Lovers Meal Planner.

Ingredients (serves 8)

2 teaspoons coconut oil*

1 tsp mustard seeds still keeping a low heat.

1 Tbsp finely chopped fresh ginger

1/2 green chilli sliced lengthways (optional)

Fresh curry leaves from one stem (available from Asian Grocers)

1 medium red onion sliced 

1 1/2 teaspoons tumeric powder

1/2 tsp salt (or to taste)

600g diced peeled sweet potato

2x400g drained canned chickpeas

2x400g tin diced diced or crushed tomatoes)

Extra water as required to cook sweet potato until tender

1/3 cup (80ml) coconut milk

Method

1. Start by heating 2 tsp coconut oil. Tilt the pan if you have gas, to pool the oil.

2. Add the 1 tsp mustard seeds to pop.

3. Then add ginger, green chilli and curry leaves cooking for about 10 sec between each.

4. Next add the sliced onions and use a spoon to stir fry and sweat the onion but don’t caramelise it.

5. Next add 1 1/2 tsp turmeric and stirfry for a few seconds.

6. Add the 1/2 tsp salt and sweet potato

7. Add the canned tomatoes and mix through.

8. Add extra water as needed and simmer until the sweet potato is tender through. 

8. Add the canned chickpeas and mix through.

9. Take off the heat to add the coconut milk. (It will separate if gets too hot). Garnish with extra curry leaves.

10. Serve with 1/2 cup cooked Basmati rice, yogurt raita (or a plain low fat yogurt), a simple tomato, cucumber and red onion salad and a small pappadom cooked in the microwave for 60 sec.

Serve with extra rice for fellow diners with larger appetites and kilojoule budgets.

Enjoy!!!

*Niulife Coconut Oil is well worth considering if you’d like to support a very socially motivated business that gives 100% of the profits back to the villagers that make their oil. Many thanks to the team for the opportunity to try it in this recipe.

If you do try cooking this recipe, please do let me know how it goes in the comments below.

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