• prep: 25 min
• cook: 45 min
• total: 1 hr 10 min

servings:

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

• 2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
• 2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
• 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
• 1/8 teaspoon hot red pepper flakes
• 1/8 teaspoon ground turmeric
• 1 3/4 cups water, divided
• 1 1/4 teaspoons salt
• 1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
• 1/2 cup frozen peas
• 1 cup grated dried unsweetened coconut
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 cup plain yogurt (not Greek-style)
• 15 to 20 fresh curry leaves (optional)
• 1 tablespoon coconut oil (optional)

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