If you have seen the previous post on Roti Jala – the Malaysian Net Pancakes, and were wondering what curry I paired it with, this is it – my favourite Vegan Coconut curry – it’s creamy, stocked full of vegetables and can delight the pickiest eaters! The coconut milk gives it that creamy sweetness, chillies bring in the heat and the spices make it so fragrant that you’ll have neighbours you’ve never met inviting themselves in for dinner.
Growing up, I loved my maternal grandmother’s vegetable kurma, which is a coconut curry flavoured with whole spices and full of fresh vegetables. When I moved to the U.S., among the many things I missed from back home was this curry, so I called her up one day and asked for her recipe, because I suddenly had such a craving for it. Her version uses grated fresh coconut, ground together with fennel, cinnamon and green chillies, poured onto simmering vegetables and cooked until the flavours blend together. Urgh, it is so delicious and light that it makes my mouth water.
That day, I did not have any coconut at home, just a can of coconut milk and when I substituted, what resulted was a curry with the same old familiar flavours, but delivered in a creamier package. And I LOVED it! It was my grandmother’s recipe all right, but given a creamier, smoother makeover! Ever since, I’ve been making it this way, and now you can too!
When you make this curry, be sure to have a lot of rotis on the side to dunk (Rice or pulao is good too!), and if you’re making this Roti Jala, know that you’ll have absolutely no leftovers, because this curry is good enough to drink like soup and the Roti Jala is a gorgeous conduit!
As always, when you make these, be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.