AND VEGETABLE CURRY
You will need approx 100g(4oz) of each of the following,
or any other vegetable that you like.
Cut all the vegetables into bite-sized pieces;
1 large mango
2 tablespoons turmeric powder
Fresh herbs to garnish
For the masala (curry paste)
225g grated fresh coconut
8 small shallots, peeled and chopped
5 fresh green chillies
1 teaspoon cumin seeds
6 fresh curry leaves
Put all the ingredients for the masala into a food
processor and whiz until you have a paste (add a little water if
its to dry).
Put the vegetables, banana and mango into a pan and add enough water
to cover, stir in the turmeric and salt to taste and boil for 5-7
When the vegetables are cooked strain off the water and leave to
one side. Stir in the masla spices to the cooked vegetables and
add a small amount of the reserve water, then continue to cook until
you have a thick spice gravy. Serve sprinkled with a handful of
This is a fairly hot curry so modify the amount of
chillies to suit your taste.