Recipe modified by: Tracy Hackett, AP, DAOM

I learned this recipe in the kitchen of the ashram where I painted a temple ceiling in Kerala, India. Mohan made delicious food everyday for dozens of people. It is my hope that I’ve done his masterful curry justice. The modifications I’ve made are in the types of vegetables, the addition of onion, and the amount of chili (!). It is difficult to find here many of the unique and flavorful vegetables easily picked up in the village markets. Most ashrams and observant Hindu households do not use garlic and onions. They are thought to congest the higher function of the mind. If you have the time, make the curry sauce portion the day before so that the spices have time to mingle and marry.

Ingredients:

Sauté together:

½ c. Sesame oil

1 tbs. Black mustard seeds (add these to the oil first and wait until they pop before adding the rest)

6-8 Curry leaves

1tsp. Salt

1 ½ tsp. Fresh ground black pepper

1 small sweet Onion finely chopped

2 oz. Fresh Ginger finely chopped

½ or 1 small Serrano chili finely chopped

Add to the slightly browned sauté:

2 chopped Tomatoes

2 tbs. Tomato paste

4-6 oz. Coconut cream

3 tbs. Turmeric

1 tsp. Tamarind paste

2 tsp. packed brown sugar

*2 c. vegetable broth or coconut milk (this amount is variable to your taste use more for a thinner sauce or soup)

2-3 tbs. Peas flour (this is a thickening ingredient and very important for classic texture and body)

Combine and add to simmer during the last 10 minutes of cooking:

1 tbs. ground Cumin

2 tbs. ground Coriander

½ tsp. ground Cardamom
1 ½ tsp. ground Cinnamon

½ tsp. ground Allspice

½ tsp. ground Nutmeg

1/8 tsp. Amchur powder

A pinch + to taste of Chili powder

Roast or sauté separately from curry sauce:

½ c. Zucchini diced small

½ c. Red pepper diced or julienne

½ c. Peas

1 c. Sweet potato or pumpkin (parboil in advance)

½ c. Carrot diced

1 c. Green beans

*Spinach (do not sauté, use as a bed under the curry instead of rice for paleo version, ladle piping hot curry on top large handful of spinach leaves, it will cook with heat of the sauce)

Stir prepared vegetables into curry and serve over basmati rice or bed of spinach, then garnish.

Toppings for garnish:

Cashews (gently dry fry)

Finely grated coconut (gently dry fry)

Fresh cilantro

People in Kerala are mainly vegetarian. If you prefer a heavier dish with more protein these are suggested types to use:

Paneer (Indian farmer’s cheese)

Seitan (tofu-based protein)

Chicken (stew in roasted breast and thigh into the curry for richest flavor)

Fish curry has a very different seasoning profile and fewer vegetables…more great dishes to come!