Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!
Prep time: 20 minutes
Cooking time: 35 minutes
For the spice
5 cardamom pods
2 tsp coriander seeds
3 star anise
1 tsp cumin seeds
5 curry leaves
½ cinnamon stick, broken into small pieces
12 whole peppercorns
½ tsp fennel seeds
For the curry
2 tbsp vegetable oil
4cm/ 1 ½ inch fresh ginger, peeled and finely chopped
2 garlic, peeled and finely chopped
1 large red chilli, de-seeded and finely chopped
2 bay leaves
1 medium onion, peeled and chopped
2 good pinches of sea salt
150g/5 oz button mushrooms, quartered
1 courgette, diced
1 aubergine, diced
½ cauliflower, cut into small florets
1 tin coconut milk
100ml/4 fl oz hot water
3 plum tomatoes, de-seeded and diced
Small bunch of coriander, finely chopped
½ lime, juice only
Basmati rice or Indian breads to serve
1. For the spice, toast all the spices in a small frying pan on a very low heat for about 10 minutes. Shake the pan to make sure you do not burn the spices.
2. Place all the toasted spices into a pestle and mortar or coffee grinder and grind until you have a fine powder, set aside.
3. For the curry, heat the oil in a large pan or wok on a low heat and fry the ginger, garlic and chilli for about two minutes.
4. Now add the bay leaves, onion, salt and the spice mix and cook for 5 minutes and increase the heat. Add the mushrooms, courgette, aubergine and cauliflower. Reduce the heat, cover and simmer for 5 minutes.
5. In a different saucepan warm the coconut milk and mix in the hot water until it all blends together.
6. Now add the coconut milk to the vegetables, simmer for 5-7 minutes, stirring occasionally.
7. Add the tomatoes and cook for a further 5 minutes and add the coriander and lime juice. Season to taste.
8. Serve the curry with basmati rice and Indian breads.