You can use any vegetables for this, but it’s good to have some potatoes and carrots as well as greens. Here I used new potatoes, carrots, aubergine, cauliflower, and broccoli. Okra would be good, as would sugar snaps and courgettes. But the must-have is a fresh coconut, which I split with a hammer, and then take out the flesh, and grate with the magimix. Simples. Perfect with my Kerala fish curry, but you could add to any western style dish, grilled chicken,fish or whatever. Soon I will be alerting you to  my latest health tip – coconut oil! Here is a good way of taking loads of it on board!

Serves 4

Raw vegetables of choice to make 3 cups, e.g.

2 carrots
6-8 baby new potatoes, whole
1 aubergine, diced
broccoli and/or cauliflower florets etc
1 fresh coconut, grated (substitute desiccated if necessary)
1 tsp cumin seeds
2 cloves garlic, chopped
2 large onions, sliced
3 tomatoes, sliced (or canned tomatoes, about 3/4)
1 1/2 tbs coconut oil
2 stalks or 24 curry leaves
2 – 3 large green chillies (not hot)
knob fresh turmeric, peeled and chopped
1 small red chilli, chopped or 1/2 tsp chilli powder
salt

Grind/mix the grated coconut, garlic and cumin seeds.

Simmer the mixed raw vegetables , onions, salt, turmeric, chilli, in 1.5 cups water until soft but crunchy. Then add the tomatoes, and cook for a few minutes until the tomato is soft.

Add the coconut paste and cook for a couple of minutes, stirring well.

Finally add the curry leaves, tempered in the coconut oil beforehand (ie quick fry until crisp). Serve as a side dish or as a main dish, with rice or chapati.