This is a typical Keralan curry, lighter in flavour and fresher than a North Indian curry, and quicker to make because of it. 


  • For the vegetables

  • 400g sweet potatoes, peeled, in 3cm chunks

  • 100g shredded greens or spinach, washed

  • 400g can chickpeas, drained and rinsed

  • For the curry

  • 4 tbsp vegetable oil

  • 1 tsp mustard seeds

  • 1 onion, finely chopped

  • 3-5 green chillies, whole but pierced with the tip of a knife

  • 25g root ginger, peeled weight,

  • finely chopped

  • 5 fat garlic cloves, peeled and finely chopped

  • 2 small tomatoes, chopped

  • salt, to taste

  • 1/2-2/3 tsp turmeric

  • 2 tsp ground coriander

  • 3/4-1 tsp ground cumin

  • 400ml creamy coconut milk

  • 1/2-3/4 tsp tamarind paste, dissolved in a little hot water, to taste

  • 3/4 tsp garam masala, or to taste

  • knob of coconut cream

  • lots of freshly ground pepper


  • 1.

    Put the sweet potatoes on to boil and cook until just done; it should take around 10 minutes.

  • 2.

    Heat the oil in a large non-stick saucepan and add the mustard seeds. Once the popping diminishes, add the onion and green chillies and sauté for two to three minutes or until just softening, then add the ginger and garlic; sauté these gently for one minute. Add the tomatoes, salt, turmeric and ground coriander and cumin and keep sautéing for four to five minutes. Now taste; it should seem harmonious and the tomatoes should be soft but still retain their form.

  • 3.

    Add the coconut milk and a splash of water. Bring to a gentle simmer and cook for five to seven minutes. At this point I take out the chillies as I might mistake them for spinach and inadvertently bite into one but, if you aren’t using green vegetables, leave them in. Add the greens and cook for a few minutes, then add the drained sweet potatoes, the chickpeas, most of the tamarind, the garam masala and coconut cream. Taste, adjust the seasoning, adding more tamarind to taste, and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 600kj
  • Fat Total 38g
  • Saturated Fat 19g
  • Protein 13g
  • Carbohydrate 58g
  • Sugar 13g
  • Sodium 1072mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This is a great base sauce to which you can add many different vegetables: try aubergines, okra, spinach, broccoli, peas, mushrooms, chickpeas, green beans and pumpkin or squash. If you like fruity curries, some pineapple, peppers and peanuts would also be lovely (you will need to use less tamarind and perhaps add a pinch of sugar). Here I have used sweet potatoes, chickpeas and seasonal greens. Serve with rice, naan or parathas.


Anjum's Indian Vegetarian Feast by Anjum Anand, published by Quadrille ($39.95)

Photos © Emma Lee

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