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    Home » Indian Curries

    Vegan Malabar Curry with Veggies and Beans

    Published: Aug 2, 2022 by Richa 12 Comments

    Jump to Recipe   Print Recipe

    My vegan version of Keralan Malabar Curry features white beans and veggies simmered in a fragrant coconut sauce. Use other protein with the sauce for variation. This recipe is gluten-free, soy-free and nut-free.

    vegan malabar curry served with naan bread in a white plate

    Are you in the mood for some spicy food tempered with soothing coconut? Great, because today’s special is my vegan version of a classic – Malabar Curry. This is a popular curry from the northern part of Kerala.

    You will love the delicious sauce which is made with fresh coconut, fennel, cardamom, and various other Indian spices and aromatics, pepper and cinnamon being some of them.

    This sauce is usually used with chicken. However, it also goes well with veggies or chickpeas or beans too. I use a mix of veggies and beans to make a hearty protein-rich curry that bursts with various flavors with every bite.

    vegan malabar curry in a black skillet

    This curry is filling, and delicious! As most curries, it is especially good a day after it was made as with many Indian sauce which use whole spices!

    Why you will love this Malabar curry

    • It’s veggie filled, and delicious
    • its Nutfree, Glutenfree and Soyfree
    • it’s different flavor and texture from the usual tomato and cream based North Indian style popular Indian dishes
    • It has layers of complex flavors!
    • the sauce was very versatile. Use it with veggies or beans or baked tofu or vegan chick’n subs

    vegan malabar veggie curry served with simmered veggies

    More Indian regional curry recipes:

    • Khada Masala Murg Curry with Baked Tofu
    • Fanasachi bhaji – Jackfruit chickpea coconut stir fry 
    • South Indian Eggplant Curry Recipe (Baked Casserole)
    • Chicken Kondattam- crispy spicy soy curls 
    • Butter dal 
    • Kashmiri Rogan Josh with tofu 

    Print Recipe
    5 from 7 votes

    Easy Malabar Veggie Curry

    My vegan version of Keralan Malabar Curry features white beans and seasonal veggies simmered in a fragrant coconut sauce. Use other proteins with this delicious sauce for variation. This recipe is gluten-free, soy-free and nut-free.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: vegan Indian curry
    Servings: 4
    Calories: 285kcal
    Author: Vegan Richa

    Ingredients

    For coconut paste:

    • ½ cup (40 g) of shredded coconut, fresh or frozen coconut or use dried shredded
    • 1/4 teaspoon fennel seeds
    • 1 clove
    • 2 green cardamom pods or use 1/2 teaspoon ground cardamom

    For the sauce:

    • 1 teaspoon oil
    • 1 teaspoon mustard seeds
    • 10 curry leaves
    • 1 cup finely chopped onion
    • 2 cloves of garlic minced
    • ½ inch ginger, minced
    • ½ teaspoon ground turmeric
    • ½ teaspoon cayenne or Indian red chili powder , use less for less heat
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon freshly ground pepper
    • 4 ounces (113.4 g) tomato puree, canned unseasoned purée
    • 2 cups (364 g) Chopped vegetables such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc.
    • 15 ounce (425.24 g) can white beans, drained or 1 ¼ cup cooked. You can also use chickpeas and other beans here.
    • ¾ teaspoon of salt or to taste
    • Cilantro and lemon juice for garnish

    Instructions

    • Coconut paste: Add all ingredients for the coconut paste to small skillet over medium heat and cook until coconut is golden. Once coconut starts to turn golden, you want to stir it frequently otherwise it will burn.
    • Transfer this mixture to blender with 1 cup of water. Blend until the coconut breaks down into somewhat coarse paste, you don’t want the coconut to be visible, blend until almost smooth.
    • Make the sauce: Heat the oil in a large skillet over medium heat.,Once the oil is hot, add mustard seeds and let them start to pop.
    • Then quickly add the curry leaves, carefully because curry leaves can cause hot oil to splash. optional: Once popping settles, reserve about half of this tempering for garnish for later (this is optional)
    • Then add in onion, ginger, garlic and a generous pinch of salt. Cook until the onion is golden, then add in turmeric, cinnamon, cayenne and black pepper and mix well for another minute.
    • Then add in tomato puree and blended coconut paste and mix well. Add in the vegetables, white beans and salt. Mix, cover and cook for 11-15 minutes.
    • Stir in between to check if vegetables are cooking evenly. As soon as vegetables are cooked to preference, switch off the heat.
    • Open the lid. If too saucy continue to sauté for another minute or switch off the heat.
    • Taste to adjust for salt and flavor and garnish with cilantro, lemon juice and reserved tempering if you’ve kept some. Serve with rice, flat bread, roti or dosa.

    Notes

    Protein subs; I use canned or cooked white beans. But you can use chickpeas, black eyed peas, crisped tofu, more veggies or soycurls you’ll need to add 1/2 to 1 cup more water with 2-3 oz soycurls
    Curry leaves:  curry leaves can be  found in fresh or dried form in stores or you can also find them online on Amazon. Or use lime leaves as substitute or use bay leaves 

    Nutrition

    Nutrition Facts
    Easy Malabar Veggie Curry
    Amount Per Serving
    Calories 285 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 7g44%
    Sodium 536mg23%
    Potassium 1027mg29%
    Carbohydrates 40g13%
    Fiber 11g46%
    Sugar 5g6%
    Protein 14g28%
    Vitamin A 241IU5%
    Vitamin C 81mg98%
    Calcium 146mg15%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    a skillet with vegan malabar curry

    Ingredients:

    • For the coconut paste, we blend shredded coconut with fennel seeds and cardamom pods
    • for the tempering, we fry mustard seeds and curry leaves in oil – some of this tempering can be set aside for topping
    • onion, garlic, and ginger, the Indian trifecta, are added to the tempering
    • ground spices: turmeric, cayenne, cinnamon, ground pepper
    • tomato puree adds body to the gravy  (canned unseasoned)
    • vegetables: 2 cups of mixed veggies such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc.
    • to add some protein, I toss in some white beans
    • cilantro and lemon juice for garnish

    Tips:

    • you can use fresh or frozen coconut or use dried shredded. Unsweetened.
    • for the beans I used drained and rised canned beans but you can also use cooked. You can also use chickpeas and other beans instead. Or use 7 oz crisped tofu or other vegan chikin subs or 2-3 oz Soycurls

    ingredients needed for making vegan malabar curry

     

    How to make Vegan Malabar Curry

    coconut being toasted in a black sauteeing pan

    Add all ingredients for the coconut paste to small skillet over medium heat and cook until coconut starts to turn golden. Once coconut starts getting golden, you want to stir it frequently otherwise it will burn.

    toasted coconut in a sauteeing pan

    Transfer this mixture to blender with 1 cup of water. Blend until the coconut breaks down into somewhat coarse paste, you don’t want the coconut to be so visible. Close to smooth preferable.

    coconut paste in a food processor

    mustard seeds frying in oil in black frying pan

    Make the sauce: Heat the oil in a large skillet over medium heat. Once the oil is hot, add mustard seeds and let them start to pop.


    Then quickly add the curry leaves. Do this carefully because curry leaves can cause oil to splash. Optional step: Once the popping settles, you can go ahead and reserve about half of this tempering for garnish for later

    mustard seeds, onion, curry leaves and ginger in a frying pan

    Then add in onion, ginger, garlic and a generous pinch of salt. Cook until the onion is golden, then add in turmeric, cinnamon, cayenne and black pepper and mix well for another minute.

    fried onion and ginger with tempering in a frying pan

    Then add in tomato puree and blended coconut paste and mix well.

    tomato sauce and coconut paste simmering in a pan to form malabar curry gravy

    Add in the vegetables, white beans and salt. Mix, cover and cook for 11-15 minutes.

     

    Stir in between to check if vegetables are cooking evenly. As soon as vegetables are cooked to preference, switch off the heat.

    ground spices being added to malabar curry gravy

    Open the lid. If too saucy continue to sauté for another minute or switch off the heat.

    malabar curry sauce with veggies in a skilletvegan malabar curry with veggies simmered in a skillet

    Taste to adjust for salt and flavor and garnish with cilantro, lemon juice and reserved tempering if you’ve kept some. Serve with rice, flatbread, roti or dosa.

    vegan Malabar curry with simmered veggies in a sauteeing pan

    What to serve with Malabar Curry?

    While this curry tastes amazing with rice, you can also serve it with flat bread, roti or dosa.

    Storage

    Store refrigerated for upto 3 days. Freeze for upto a month

    a serving of vegan malabar curry served with naan

     

     

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    1. Sue

      November 18, 2022 at 5:48 pm

      5 stars
      Made this as written with veggies and soy curls. It was quick, easy and loved by all. Thanks Richa!

      Reply
      • Vegan Richa Support

        November 18, 2022 at 11:31 pm

        Wonderful!

        Reply
    2. Sue

      November 16, 2022 at 9:02 am

      Hi Richa. I am super lazy. Do you think I can make this an instant pot dump recipe? Thanks so much. happy Thanksgiving.

      Reply
      • Richa

        November 16, 2022 at 2:19 pm

        Just the curry position yes , cook for 3 mins. You can add tofu as well but the baked tofu is far better in flavor. Fold in before serving

        Reply
    3. Mythili

      September 03, 2022 at 2:38 pm

      5 stars
      I made this and it turned out so so flavourful!!! I used Pumpkin and peas, with white beans.
      My toddler happily ate this with Rice!
      A keeper recipe!
      Thank you so much!!

      Reply
      • Richa

        September 03, 2022 at 4:45 pm

        Awesome!!

        Reply
    4. Lisa

      August 04, 2022 at 2:12 pm

      5 stars
      Delicious and easy to make. I used courgette, pepper, carrots and chickpeas. My husband loved it.

      Reply
      • Vegan Richa Support

        August 04, 2022 at 6:26 pm

        good to hear

        Reply
        • Mythili

          September 03, 2022 at 12:59 pm

          I made this and it turned out so so flavourful!!! I used Pumpkin and peas, with white beans.
          My toddler happily ate this with Rice!
          A keeper recipe!
          Thank you so much!!

          Reply
          • Vegan Richa Support

            September 03, 2022 at 2:26 pm

            Yum – so nice to hear.

            Reply
    5. Maneesha

      August 02, 2022 at 6:10 pm

      5 stars
      Ah-mazing!! I made this today with green beans and Asian yam, turned out so well!! Thank you Richa! While this was cooking, I made your mung daal khichdi from your new cookbook! I’m loving your Indian recipes, both on the blog and in your cookbook!

      Reply
      • Richa

        August 02, 2022 at 7:19 pm

        Yay! Awesome

        Reply

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