INGREDIENTS
For the vegetable curry
100g peas
150g green beans, cut into 2cm pieces
150g carrots, chopped
2 tbsp natural unsweetened yogurt
200g can chopped tomatoes
1 tsp cumin seeds
2 tsp fennel seeds
½ tsp turmeric
1 tsp ground coriander
¼ tsp salt
4 tbsp vegetable or olive oil
1 tsp peeled and grated root ginger
A generous pinch of black pepper
For the mint chutney
50g mint leaves
1 medium onion, roughly chopped
2 green finger chillies, roughly chopped
1 tbsp lemon juice
½ tsp salt
30g coriander leaves, roughly chopped
1 tsp demerara sugar
Method:
Recipe continues
METHOD
For the curry
Boil the vegetables for 3-4 minutes, drain and set aside. Blend the yogurt with the tomatoes.
In a pestle and mortar coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds. When they begin to sizzle, add the turmeric, coriander and salt. Mix for a minute. Then add the vegetables. Fry for 2 minutes and then stir in the yogurt and tomato mixture. Simmer for a further 2 minutes. When the oil surfaces, stir in the ginger and black pepper.
Serve with wholemeal pitta breads and mint chutney.
For the mint chutney
Place all the ingredients in a blender with 3-4 tbsp water and blend to a thick paste. Store in an airtight, non-metallic container in the refrigerator for up to 4 days.
Add 1 tbsp of natural yogurt to make this into a mint raita.