• 1/4 cup diced carrot
  • 1/4 cup peas
  • 1/4 cup sliced courgette
  • 1/4 cup chopped green beans
  • 1/4 cup fresh grated coconut
  • 2 teaspoon cumin seeds
  • 1 green chilli
  • 1 cup Tims Dairy Coconut Kefir
  • Salt to taste
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • A couple of curry leaves, optional


In a pan, add 1 cup of water and cook the vegetables for 7-8 minutes until soft.

Meanwhile, blend fresh coconut, cumin seeds and the green chilli with 3 tablespoons of water to make a smooth paste.

Once the vegetables are done, add the coconut paste and let it come to a boil.

Switch off the heat and immediately stir in the coconut Kefir and salt.

In a small pan, heat coconut oil and add mustard seeds and curry leaves. Once the mustard seeds crackle, add the tempering to the curry and serve with steamed rice.


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