Sweet Keralan veggie curry

Amazing vegetarian dish!

You will need:
1/2 cauliflower
2 tbsp coconut oil or rapeseed oil
1 big tsp black mustard seeds
1 big tsp fenugreek seeds
1 big tsp turmeric
About 12-14 curry leaves
1 thumb size piece of ginger
2 garlic cloves
6 spring onions
1 fresh red chilli
1 large bunch of coriander
2 ripe tomatoes
1 can of coconut milk
1 can of chickpeas
1/2 a juicy pineapple or a small tin of pineapple chunks and juice
1 lemon

Now for the cooking:

In a dry pan roast the cauliflower. Put to side when slightly charred.
Than put oil in pan and add mustard and fenugreek seeds, turmeric and curry leaves.
Blender ginger, garlic, spring onions, chilli and coriander and then add to the pan. (Should give a lovely smell!)
Chop tomatoes and add to pan, pour coconut milk and drained chickpeas, pineapple chunks and their juices. Add the cauliflower and bring to boil. Once cauliflower is cooked add a squeeze of lemon juice and serve with fresh coriander.

Yum yum….



Most of us know “Malabar” from the chewing gum. Not many of us think immediately of the area in India between the Western Ghats and the Arabia sea. The area has a rich historic background. Frequented by many colonial discoveries, the Portugese, the English and the Dutch, the region features many well known towns. Part of the British East India Company, it’s chief importance was to produce pepper. The Dutch settled for over 100 years in Cochin and developed a florissant trade to Europe in pepper, cinnamon and other spices. Many traces of the rich colonial times are still found in today’s Malabar.