@loprofam Vegetable Curry

"Our son, Aarav was born with a genetic condition known as DHPR, an extremely rare form of phenylketonuria (PKU). Due to this, he has a restricted low protein diet for life. Failure to comply with this diet can have serious neurological consequences. This felt very overwhelming until we discovered brands such as The Coconut Collaborative. We love them in particular because of their innovative use of the coconut, a naturally nutritious and low protein food source. The brand is committed not just to tasty and healthier options, but also to the best quality ingredients. The versatility of the range has allowed us to conjure up both sweet and savoury options for the whole family.

Food is a form of love, and meals an expression of that love. Aarav's condition has helped us find purpose driven and authentic brands that cater for metabolic conditions like his. Today, when we sit down to eat as a family, we can all enjoy the same food. Aarav does not need to be left out. This is what inclusive food is all about!"

INGREDIENTS

8 tbsp of The Coconut Collaborative Natural Coconut Yog (2ex)
1 tbsp Chickpea Flour (2ex)
1/2 cup Water
2 tbsp Ghee or Cooking Oil
1/2 tsp Ginger (grated)
Pinch of Turmeric
Make 1/2 tsp of spice with a pinch of Nigella Seeds, Fennel Seeds, Cumin and Mustard Seeds
3 Curry Leaves
1/4 tsp Paprika
Coriander
1/2 tsp Sugar
Salt

The (ex) in brackets refers to how many grams of protein in that food group, this is a PKU notification.

METHOD

In a bowl, mix The Coconut Collaborative Yog, chickpea flour, water, ginger and turmeric. Whisk until smooth and strain. Set aside the smooth batter.
In a pan, heat 1tsp of ghee/oil. When hot, add the mixed spice and curry leaves. Let the seeds splutter for a few seconds.
Add the batter and keep stirring over a medium heat for 15 mins till it thickens to your desired consistency. Add salt and sugar.
In a small pan, heat the remaining 1tsp of ghee/oil. Remove from gas and add the paprika powder. Once it sizzles, pour over the yoghurt sauce and garnish with coriander.
Serve with grilled vegetables.