Lemongrass Allepy Veg Curry

Name: Lemongrass Allepy Veg Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: South Indian
Ingredients: Coconut oil - 10 ml; Whole spices; Ginger - 1 knot; Garlic - 3-4 cloves; Onion - 1; Dry red chilli - 1; Green chilli - 1; Tomato - 3 - 4; Curry leaves - 15-20; Red chilli powder - 1 tsp; Turmeric powder - 1 tsp; Coriander powder - 1 tsp; Carrot - 1; Eggplant - 1/2; Pumpkin - 150 gms; Lemongrass - 1 stalk; Green beans - handful; Green peas - 1 cup; Coconut cream - 1 cup; Honey - 1 tsp; Ghee - 1 tbsp; Mustard seeds - 1 tsp

Aug 23, 2022

This Lemongrass Allepy Veg Curry recipe is a delicious combination of fresh vegetables and flavored with a lemongrass curry paste. The curry also has a blend of coconut milk and a tomato puree, adding to the tanginess of this Asian inspired curry.

To make this Lemongrass Alleppey Veg curry even more delicious, try serving it with some homemade appams or puttu (steamed rice cakes). It will surely become a family favorite!

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How to make Lemongrass Allepy Veg Curry?
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More Lemongrass Recipes

1. Lemongrass Dal Vada

2. Jamun and Lemongrass Chutney

Suggested cookware for the recipe

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How to make Lemongrass Allepy Veg Curry?

1) In a Meyer Kadai, heat coconut oil and add whole spices, chopped ginger and chopped garlic to it and saute.Add the sliced onions and let them cook for 2-3 minutes.Add the dry and fresh chillies along with the chopped tomatoes and let it cook.

2) Add mustard seeds and curry leaves to the kadai followed by the powdered spices.Cover with water and let it simmer.

3) Cut all the vegetables in small cubes and add them to the kadai one by one starting off with the hardest ones, as they will take the longest to cook.Beat the lemongrass stalk with the back of a knife in order to release its oils.Add it to the curry and let it infuse on slow flame.

4) Add the coconut cream, salt and pepper cook it for the final 2 minutes.Finish off the curry with some honey.

5) In a separate Meyer Frypan, make tempering with curry leaves, mustard seeds and ginger juliennes.Garnish the curry with the tempering and serve hot.

Recipe Card

Lemongrass Allepy Veg Curry

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

236

A south Indian classic recipe with the added goodness of lemongrass. Lemongrass compliments this coconut based curry so well that you will never go back to the traditional method.

Author:

Varun Arora

Ingredients

Coconut oil - 10 ml
Whole spices
Ginger - 1 knot
Garlic - 3-4 cloves
Onion - 1
Dry red chilli - 1
Green chilli - 1
Tomato - 3 - 4
Curry leaves - 15-20
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Carrot - 1
Eggplant - 1/2
Pumpkin - 150 gms
Lemongrass - 1 stalk
Green beans - handful
Green peas - 1 cup
Coconut cream - 1 cup
Honey - 1 tsp
Ghee - 1 tbsp
Mustard seeds - 1 tsp

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Directions

In a kadai, heat coconut oil and add whole spices, chopped ginger and chopped garlic to it and saute.
Add the sliced onions and let them cook for 2-3 minutes.
Add the dry and fresh chillies along with the chopped tomatoes and let it cook.
Add mustard seeds and curry leaves to the kadai followed by the powdered spices.
Cover with water and let it simmer.
Cut all the vegetables in small cubes and add them to the kadai one by one starting off with the hardest ones, as they will take the longest to cook.
Beat the lemongrass stalk with the back of a knife in order to release its oils.
Add it to the curry and let it infuse on slow flame.
Add the coconut cream, salt and pepper cook it for the final 2 minutes.
Finish off the curry with some honey.
In a separate pan, make tempering with curry leaves, mustard seeds and ginger juliennes.
Garnish the curry with the tempering and serve hot