Veg Mappas

Name: Veg Mappas
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; 3 green chillies, slit; 2 tablespoons finely chopped ginger; 2 tablespoons finely chopped garlic; 2 sprigs curry leaves, divided; 1 teaspoon ground fennel seeds; ¼ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon garam masala; 500 ml full-fat coconut milk, divided; 250 ml water; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Veg Mappas

Veg Mappas is a gentle Kerala-style vegetable curry made with mixed vegetables in a creamy coconut milk gravy. It follows the same comforting flavour direction as other mappas-style curries, using green chilli, ginger, garlic, curry leaves and mild warming spices rather than a heavy roasted masala.

The dish is flexible by nature. Home cooks may use vegetables such as carrot, potato, beans, peas, cauliflower, pumpkin or courgette, depending on what is available. The important part is that the vegetables remain visible and retain some texture in the finished curry.

Veg Mappas is especially good with appam, idiyappam, pathiri, chapati or Kerala Matta rice. It also works well as a plant-based main dish for family meals, buffet spreads and restaurant menus.

Cooking Veg Mappas 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 key is choosing vegetables that cook evenly without making the coconut gravy watery. Frozen mixed vegetables are also a practical and widely available option for cooks outside Kerala; add them in stages and avoid overcooking so the curry retains colour, texture and balance.

For home cooks, cut firmer vegetables such as carrots and potatoes smaller than softer vegetables such as peas, cauliflower or courgette. Add vegetables in stages so they all finish cooking at the right time. Full-fat coconut milk gives the best rounded texture, while dried curry leaves are widely available through South Asian grocery shops and work well in the base or final tempering.

For professional kitchens, different vegetable mixes can create inconsistent yield because some vegetables release more water than others. A standardised vegetable cut, measured liquids and controlled simmering are important to keep the gravy creamy but not heavy. Avoid holding for too long, as softer vegetables can break down and thicken the curry further.

A good Veg Mappas should feel light, fragrant and comforting, with a smooth coconut milk gravy that supports the vegetables rather than covering them.

Veg Mappas

CoChilli pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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

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3 tablespoons coconut oil
2 medium onions, thinly sliced
3 green chillies, slit
2 tablespoons finely chopped ginger
2 tablespoons finely chopped garlic
2 sprigs curry leaves, divided
1 teaspoon ground fennel seeds
¼ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon garam masala

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500 ml full-fat coconut milk, divided
250 ml water
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

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

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Heat coconut oil. Cook onions, green chillies and one sprig curry leaves until soft and pale golden.
Add ginger and garlic and cook for 2 minutes.
Add fennel, turmeric and black pepper with a splash of water. Cook for 1 minute.

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Add the mixed vegetables and turn through the aromatics.
Add water and 300 ml coconut milk. Cover and simmer for 12 to 15 minutes or until cooked through.
Stir in remaining coconut milk, garam masala, curry leaves and coconut oil. Simmer on low heat for 2 minutes and finish with coriander.

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A More Practical Route to Veg Mappas

Veg Mappas needs a light, coconut-led sauce and vegetables that retain their colour and texture rather than becoming soft in the gravy. Managing both from scratch can be difficult when mixed vegetables cook at different speeds. For a more practical route to this gentle vegetable curry, explore the CoChilli Pro product used for this dish below.