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Dinner Recipe

Kerala Buttermilk Curry

kerala buttermilk vegan curry recipe

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry.

This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!


1 white onion, finely chopped

4 cloves garlic, finely chopped

1 thumb sized piece of fresh ginger, finely chopped

2 green chillies, finely chopped

2 birdseye chillies (whole & small)

3 bay leaves

1 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g of basmati rice


1/2 tsp turmeric

1 tsp mustard seeds (substitute for 1 tsp wholegrain mustard)

1/2 tsp chilli flakes (optional)

1/2 tsp sea salt


-Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes

-Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices

-Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes

-Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)

-Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!

kerala buttermilk vegan curry recipe
kerala buttermilk vegan curry recipe