Avial Curry Recipe - Serves 4-6

Avial Curry Recipe

From 418 to 627 calories each serving (616 to 825 calories if eating with rice)



Ingredients

270g (9 1/2 oz) grated (shredded) coconut
210ml (7 1/2 fl oz) cold water
3 tablespoons (45ml) vegetable oil
1/4 teaspoon (1ml) black mustard seeds
1 teaspoon (5ml) ginger paste
1 teaspoon (5ml) garlic paste
1 small onion, peeled and finely chopped
4 teaspoons (20ml) ground coriander
1/2 teaspoon (2.5ml) ground turmeric
2 large green bell peppers (capsicum), cored and coarsely chopped
1 large carrot, peeled and cut into 6mm (1/4 inch) slices
1 head broccoli, washed with stem removed and cut into pieces no larger than 2.5cm (1 inch)
120g (4 oz) green (French/string) beans, washed and cut into 5cm (2 inches) lengths
5 spring onions (scallions), topped and tailed and cut into 5cm (2 inch) lengths
1 fresh green chilli, washed and finely chopped (remove the seeds and membrane before chopping if you want a milder curry)
1 teaspoon (5ml) salt
1/2 cup (125ml) fresh coriander (cilantro) leaves, washed and finely chopped


Method

Put the water into a food processor, add a third of the grated coconut and blend into a smooth paste/puree
Add another third of the grated coconut and blend again into a smooth runny paste
Add the remaining grated coconut, blend again into a smooth paste and set aside
Heat the vegetable oil in a large heavy-bottomed frying pan (or saucepan) over a medium heat
Add the black mustard seeds, ginger paste and garlic paste and fry for 30 seconds, stirring a couple of times
Add the onion, mix well and saute until soft and golden (7-12 minutes), turning every minute or so
Add the ground coriander, ground turmeric and 4 tablespoons (60ml) or cold water and mix well
Add the green bell peppers, carrot, broccoli, green beans and spring beans and mix well
Add the coconut paste that you made and mix well
Add the fresh green chilli and salt, mix well bring to a boil, reduce the heat to a very gentle simmer, cover and cook until the vegetables are cooked (about 15 minutes), stirring every few minutes (add a little hot water if the curry is dry)
When the vegetables are cooked, remove from the heat, remove the lid, add the fresh coriander (cilantro) leaves, mix well, cover and set aside for 5 minutes
Serve hot


Recipe submitted by E Variar on 12 May 2017