Getting our 5 a day, the Keralan way! I couldn’t source curry leaves (bawwwwwl :’( ) but I’ve included them in this mappas recipe, because if you can get your hands on some, you must use them - the aroma and flavour is something else!

What you need

  • 1 large potato diced

  • 1/2 cauliflower head, cut into florets (if it’s a small cauliflower, use the entire head)

  • a large handful of green beans trimmed and cut in 3

  • 1/2 cup of peas

  • 1 carrot, diced

  • 1 large red onion, sliced fine

  • 3 tomatoes, diced

  • 2 inch ginger, sliced

  • 6 garlic cloves, sliced

  • 1-2 green chillies, sliced

  • 8-10 curry leaves

  • 2 tsp black peppercorns

  • 1 heaped tsp fennel seeds

  • 8-10 cashew nuts

  • 1 tbsp coriander powder

  • 1/2 tsp turmeric

  • Coconut or vegetable oil

  • Salt


What you do

  1. Lay the cauliflower florets in a baking tray, drizzle with oil, season and roast for 25-30 mins at 180C (fan)

  2. In the meantime, heat 3- 4 tbsp of oil in a heavy bottomed pan on medium

  3. Add the fennel seeds and peppercorn and fry for 20 seconds or so, until fragrant

  4. Then add the curry leaves and green chillies and fry for a few more seconds

  5. Next the cashew nuts. Fry for a few seconds, until starting to colour

  6. Then the onions and sauté until starting to soften

  7. Then the ginger and garlic and cook for a 4-5 minutes, mixing every now and then

  8. Then the tomatoes, give it all a good mix

  9. Add the turmeric and coriander powder and a pinch of salt

  10. Mix through, and cook for about 10 minutes, until the tomatoes have broken down, and the oil starting to separate. You may need to add a little water every now and then if you find it’s sticking to the bottom of the pan

  11. Allow to cool

  12. When it’s all cooled down, pulse in a blender/food processor for a few seconds. Blitz for longer for a smooth paste

  13. Back to your pan. Heat on medium. Add the spice mix and 1/2 cup of water. Mix through, cover and cook for a minute

  14. Then add your chopped vegetables. Don’t add the roast cauliflower just yet

  15. If it’s all too thick, add a little more water. Cover and cook for about 15 minutes until the veggies are tender

  16. Then add the roasted cauliflower. Mix through gently, and simmer for a few minutes

  17. Then the coconut milk - I used about 3/4 of a can

  18. Stir gently, simmer for another 5 minutes or so

  19. Finally, heat a tbsp of oil in a small saucepan. When hot, sizzle 6-8 curry leaves and a slit green chilli. 4-5 cashew nuts too. Pour over the curry

That’s it! Great with idlis, steamed rice or parathas. Now I feel like making it all over again! Try this with a white fish instead of the vegetables too - delicious.

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