Description
A delicious curry for winter vegetables
Ingredients
- 1 tablespoon brown mustard seeds
- 20 curry leaves
- 1 small onion
- 2 cm piece of ginger
- 3 chillies
- 1 teaspoon ground tumeric
- 1 teaspoon fennel seeds
- 1 teaspoon fenugeek seeds
- 200g chopped tinned tomatoes
- 4 tablespoon desiccated coconut
- 250g chopped swede and turnip
- 1 small cauliflower
- fresh corriander, chopped
- steamed rice, naan breads to serve
Instructions
- Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn, then add the onion and ginger and fry for 3-4 minutes.
- Add the dried chillies, turmeric, fennel and fenugreek seeds, then fry for 1 minute. Add the tomatoes, coconut, swede, turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary.
- Stir through the cauliflower, cover and simmer for 10 minutes. Scatter with the coriander and serve with rice, yogurt and warmed naan breads or parathas.