Spicy vegetable curry

Name: Spicy vegetable curry
Cuisine: Indian
Ingredients: a handful of small fresh curry leaves; coconut oil; 6 or 8 very small red shallots, roughly chopped; 6 fresh curry leaves; 1 large unripe mango; 3 dessertspoons ground turmeric; green beans; white pumpkin; 5 or 6 fresh green chillies; 1 teaspoon cumin seeds; salt; 2 cups grated fresh coconut (or you could use dried); green bananas; yam; (all ingredients are approximate and you can use any vegetables and fruit you like from an Asian shop, but about 100 g/4 oz of each of the following, cut into thick julienne strips, would be great); (all ingredients are approximate and you can use any vegetables and fruit you like from an Asian shop, but about 100 g/4 oz of each of the following, cut into thick julienne strips, would be great)

Avial

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

For this spicy vegetable curry, cooked with fruit and coconut, you need a good selection of interesting vegetables, such as the ones suggested below.

Ingredients

For the Vegetables and Fruit

(all ingredients are approximate and you can use any vegetables and fruit you like from an Asian shop, but about 100 g/4 oz of each of the following, cut into

Asia
India
Maharashtra: Mumbai
Side dish
Main course
Vegan
Gluten-free

Method

Grind the masala ingredients to a paste, adding a little water if necessary.
Put all the vegetables and fruit into a large pan and add just enough water to enable you to boil them. Stir in the turmeric, season with salt, then bring to the boil and cook until the vegetables are al dente. Drain off the turmeric-flavoured water and keep it handy in a jug.</