Kerala Style Vegetable Mappas (Vegetable coconut milk curry) and Cassava Paratha
 
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A finger licking, flavorful curry of mixed vegetables like cauliflower, potatoes, green beans and carrots cooked in a rich gravy of coconut milk and spices
Author:
Recipe type: Main course
Cuisine: Indian
Serves: 4-5
RecipeIngredients
For masala paste:
  • Red chilly powder or cayenne pepper - 2 tsp (I used Kashmiri chill powder to keep it mildly hot and for color)
  • Coriander powder - 3 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seeds - 2 tsp
  • Cinnamon - 1 inch long piece
  • fresh Ginger - about 1 inch by 2 inch piece
  • fresh Garlic - 4 big cloves
  • ¼ cup warm water
For making homemade coconut milk:
  • 2 cups fresh or frozen grated coconut
  • about 2½ cups hot water
For the curry:
  • Coconut oil - 1.5 tbsp
  • Shallots/red onions, chopped 1 cup
  • Potatoes- peeled and cubed - 2 (replace with taro root for Paleo version)
  • Carrots - ¼ cup
  • Green beans, cut into 1 inch pieces, 1 cup
  • Cauliflower - florets - 2 cups
  • Vinegar (I used apple cider vinegar but any vinegar is fine)- 1 tbsp
  • Homemade coconut milk as Thinned Coconut milk (2nd extraction) - 2 cups and Thick Coconut milk (1st extraction) - 1 cup OR 3 cups canned unsweetened coconut milk
  • Salt about 1 tsp (or per taste)
  • fresh Curry leaves - 2 sprigs
  • extra coconut oil for drizzling on top
For cassava parathas:
  • ½ cup cassava flour
  • 1 tbsp olive oil or avocado oil
  • pinch sea salt
  • ½ cup hot water (water that has been boiling and just removed from heat)
  • 2 tsp olive oil
RecipeInstructions
For the masala paste:
  1. Place all the ingredients listed under 'masala' in a small blender jar and grind together to form a fine paste. Keep aside.
For making home made coconut milk:
  1. In a blender mix the grated coconut with about 1 cup of the hot water and blend for 1 minute. Using a strainer, extract the coconut milk. Keep aside this first coconut milk. Now add the rest of the water and blend again. Strain to get the 2nd extract. Keep both extracts aside.
Making the curry:
  1. Heat the coconut oil and sauté the shallots for 2-3 mins.
  2. To this add the ground masala paste and sauté for about 1 minute on low heat until the raw smell dissipates.
  3. Add all the veggies, stir to mix veggies with the spices, cover with a lid and cook for 5 mins.
  4. Add the 2nd extract milk (or all of the canned coconut milk if using canned), vinegar and salt. Cover and cook for about 8-10 mins or until the vegetables are cooked.(Take care not to overcook)
  5. Now add the 1st milk (skip if using canned coconut milk) and the fresh curry leaves.
  6. When the curry comes to a boil, remove from heat and drizzle extra coconut oil on top and serve warm with rotis or parathas!
For making cassava paratha:
  1. In a large mixing bowl, add the cassava flour. Add the salt and the oil. Then add slowly the hot water in 2-3 portions and continue stirring with a spoon. When all the water is added, add 1 more tsp of oil and then knee with your hands to form a smooth dough.
  2. Roll dough into chapatis and cook on a frying pan cooking about 2 mins on each side. Apply ghee or oil as needed.
Notes
This curry tastes best with homemade coconut milk. But you can use organic canned unsweetened coconut milk too. If using canned milk, you can just use the entire quantity - 3 cups of coconut milk together.
Recipe by at https://cook2nourish.com/2017/07/kerala-style-vegetable-mappas-curry.html