Keralan Coconut Vegetable Curry with Appam-Style Pancakes
Keralan coconut vegetable curry simmered with mushrooms, green beans, curry leaves, ginger and turmeric, served with appam-style pancakes from coconut and plain flours.
- 400 ml coconut milk
- 200 g king oyster mushrooms
- 150 g green beans
- 15 leaves curry leaves
- 20 g ginger
- 2 whole green chillies
- 1 tsp turmeric powder
- 2 tbsp coconut oil
- 100 g plain flour
- 30 g coconut flour
- 1 tsp baking powder
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Slice king oyster mushrooms into thick rounds and trim green beans.
- Step 2
Make pancake batter by whisking plain flour, coconut flour, baking powder, and 1/2 tsp salt with 180ml water until smooth. Rest for 5 minutes.
- Step 3
Heat coconut oil in a wide pan over medium heat. Add curry leaves and let them splutter for 30 seconds.
- Step 4
Add minced ginger and sliced green chillies, cook for 1 minute until fragrant.
- Step 5
Add mushroom slices and green beans, cook for 3-4 minutes until mushrooms start to brown.
- Step 6
Pour in coconut milk, add turmeric and remaining salt. Bring to a gentle simmer.
- Step 7
Cook curry for 8-10 minutes until vegetables are tender and sauce has thickened slightly.
- Step 8
Meanwhile, heat a non-stick pan over medium heat. Pour in half the batter to make a thick pancake, cook for 2-3 minutes until bubbles form.
- Step 9
Flip pancake and cook for another 2 minutes until golden. Repeat with remaining batter.
- Step 10
Taste curry and adjust seasoning. Serve hot with warm pancakes.
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