Nadan Vegetable Curry

Name: Nadan Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 700 g mixed vegetables, cut into bite-size pieces; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 3 tablespoons coconut oil; 2 medium onions, thinly sliced; 2 green chillies, slit; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 medium tomatoes, chopped; 2 sprigs curry leaves, divided; 1½ tablespoons coriander powder; 1½ teaspoons Kashmiri red chilli powder; ½ teaspoon hot red chilli powder; ½ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon ground fennel seeds; 350 ml full-fat coconut milk, divided; 250 ml water; ½ teaspoon garam masala; 1 tablespoon coconut oil, for finishing

About Nadan Vegetable Curry

Nadan Vegetable Curry is a comforting Kerala-style dish made by simmering seasonal vegetables in a gently spiced coconut-based gravy. It is flexible by nature, with home cooks often using a mixture of potatoes, carrots, beans, peas, cauliflower, pumpkin or other vegetables available at the time.

Its character comes from coconut oil, curry leaves, green chillies and a light spice profile that allows the vegetables to remain distinct rather than becoming lost in a heavy sauce. The curry is especially suited to everyday family meals and can be served with Kerala Matta rice, appam, idiyappam, chapati or parotta.

Cooking Nadan Vegetable Curry Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the challenge is usually not finding vegetables, but choosing a combination that cooks evenly and keeps the curry balanced.

For home cooks, cut firmer vegetables such as carrots and potatoes smaller than softer vegetables such as peas, cauliflower or courgettes, then add them in stages. Frozen curry leaves and full-fat coconut milk are practical options when fresh ingredients are unavailable. Avoid overcooking the vegetables, as the dish should retain colour, shape and texture.

For professional kitchens, different vegetable mixes can affect cooking time, water release and final yield. A standardised vegetable cut, controlled simmer and careful holding are important so the curry remains fresh-looking and does not become watery or soft during buffet or service periods.

Nadan Vegetable Curry

CoChilli Pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

blank

700 g mixed vegetables, cut into bite-size pieces
½ teaspoon turmeric powder
¾ teaspoon fine salt

blank

3 tablespoons coconut oil
2 medium onions, thinly sliced
2 green chillies, slit
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 medium tomatoes, chopped
2 sprigs curry leaves, divided
1½ tablespoons coriander powder
1½ teaspoons Kashmiri red chilli powder
½ teaspoon hot red chilli powder
½ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon ground fennel seeds

blank

350 ml full-fat coconut milk, divided
250 ml water
½ teaspoon garam masala
1 tablespoon coconut oil, for finishing

Directions

blank

Mix the mixed vegetables with turmeric and salt. Rest for 15 minutes while preparing the sauce.

blank

Heat coconut oil in a wide pan. Cook onions, green chillies and one sprig curry leaves until soft and lightly golden.
Add ginger and garlic. Cook for 2 minutes.
Lower the heat. Add coriander, chilli powders, turmeric, black pepper and fennel with a splash of water. Cook for 1 minute.
Add tomatoes and cook until soft and pulpy.

blank

Add the mixed vegetables and turn through the masala.
Add water and 250 ml coconut milk. Cover and simmer for 12 to 15 minutes or until cooked through.
Stir in remaining coconut milk, garam masala, remaining curry leaves and coconut oil. Simmer gently for 2 minutes, then rest before serving.

Back to blog

A More Practical Route to Nadan Vegetable Curry

Nadan Vegetable Curry relies on a balanced curry base and careful timing so the vegetables stay intact while carrying the flavour of the gravy. Building that foundation from scratch can be time-consuming, especially when using mixed vegetables with different cooking times. For a more practical route to this home-style vegetable curry, explore the CoChilli Pro product used for this dish below.