Jamie's 15 minute (takes me 25) Keralan Veggie Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 823.9
  • Total Fat: 17.1 g
  • Cholesterol: 1.1 mg
  • Sodium: 441.6 mg
  • Total Carbs: 103.5 g
  • Dietary Fiber: 10.2 g
  • Protein: 17.5 g

View full nutritional breakdown of Jamie's 15 minute (takes me 25) Keralan Veggie Curry calories by ingredient
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Adapted from the Jamie Oliver 15 minute meals book. I have halved the amount of chilli. Adapted from the Jamie Oliver 15 minute meals book. I have halved the amount of chilli.
Number of Servings: 4


    1/2 a cualiflower
    2 tbsp rapeseed oil
    1 heaped tsp black mustard seeds
    1 heaped tsp fenugreek seeds
    1 heaped tsp turmeric
    1 small handful dried curry leaves
    1 thumb sized piece of ginger
    1 cloves garlic
    6 spring onions
    1/2 fresh red chilli
    large bunch fresh coriander
    2 ripe tomatoes
    400g tin light coconut milk
    1 tin chickpeas
    1 small tin pineapple chunks in juice
    1 lemon

    For the Rice:
    300g (one mug) of 10 minute brown rice (I use ordinary brown rice and start it early in the microwave)
    10 cloves
    1/2 lemon

    To Serve:
    4 uncooked poppadoms
    1/2 bunch fresh mint
    3 tbsp low fat natural yoghurt
    1/2 lemon


Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.

* kettle boiled, * griddle pan on high heat, * medium lidded pan on med heat, *large casserole pan on low heat, * food processor ready with bowl blade

1. Remove the outer leaves from the cauliflower, then slice it into 1cm thick slices and put it onto the griddle pan, turning when lightly charred.

2. Put 1 mug of the 10 minute rice and 2 mugs boiling water into the medium pan with the cloves, lemon half and a pinch of salt then put the lid on. (I use ordinary brown rice and cook it in the microwave with the cloves and lemon, but starting it earlier)

3. Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

4. Pulse the peeled ginger and garlic, trimmed spring onions, 1/2 chilli and coriander stalks (saving leaves for later) in the processor until fine then sir into the casserole pan.

5. Roughly chop and add the tomatoes to the casserole pan. Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks with their juice. Add the griddled cauliflower, cover, turn up the heat to high and bring to a boil.

6. Put the uncooked poppadoms into the microwave for a minute or two to puff up, watching them carefully and moving around part way through if necessary.

7. Tear off the top leafy part of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper.

8. Squeeze the juice of the remaining lemon into the curry and season to taste. Tear the coriander leaves over the curry and serve with the rice and poppadoms.

Serving Size: Makes 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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