Keralan

A bright and aromatic South Indian-style dish, blending slow cooking with fresh curry leaves, turmeric, coriander and toasted spices

cooking guide (for two people)*

we recommend taking your gnom! out from the freezer a few minutes before you start cooking 

• Heat 1 tbsp oil (we like coconut oil, but any works)

• If using meat or chunky veg, add now and cook until browned (if prawns or tofu then add after the coconut cream/milk or tomatoes) - set aside once cooked and add back in after adding the coconut cream 

• lower heat and add your gnom! - cook gently for 2–3 minutes to release flavours/aromats

• Stir in 160ml coconut cream (or half a can of coconut milk or tomatoes). Simmer for 2–3 minutes on medium 

• add your protein (if not added earlier) like tofu or prawns

• add any veg and cook through 

• serve with steamed rice

*the above is just a guide, you can tweak this as much as you like!

If you're cooking for 4 then add 2 gnoms! and double up your coconut milk/cream - you can do the maths!

gnom!