Keralan curry

A bright and aromatic South Indian-style curry, blending slow cooking with fresh curry leaves, coriander and toasted spices

 cooking guide (for two people)*

• heat a tablespoon of oil on a medium heat - we like coconut oil for this but it's up to you
• add your gnom! and once it's melted down, gently cook through for 2-3 minutes to release flavours/aromats *
• add a small can of coconut cream (160 ml) or half a can of coconut milk and simmer for 2-3 minutes - half a can of tomatoes also works well (we’d just suggest simmering for 2-3 minutes extra)
• add your protein (*if using meat then thinly slice and brown before adding your gnom!)
• then add your veg
• serve with steamed rice

*the above is just a guide, you can tweak this as much as you like!

If you're cooking for 4 then add 2 gnoms! and double up your coconut milk/cream - you can do the maths!

gnom!