Vegetable Curry

Vegetable Curry

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!

Serves 4

Prep time:  20 minutes

Cooking time: 35 minutes

Ingredients

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

3 cloves

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

Method

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.