THE ULTIMATE VEGETABLE CURRY

This tasty curry is fragrant and jam-packed with vegetables.

Serves: 4

Cooking time: 60 minutes

Coconut oil, for frying

1 onion, chopped

2 garlic cloves, chopped

2tbsp fresh root ginger, grated

1tbsp tomato paste

4 vine tomatoes, roughly chopped

1/2 cauliflower, cut into florets

200g baby corn, cut in half lengthways

1 red pepper, seeded and cut into small chunks

1 courgette, diced

300ml coconut milk

A small handful of fresh coriander, roughly chopped

1tbsp honey

Zest of 2 limes, plus lime wedges to serve

1tsp mustard seeds

10 fresh curry leaves

Black or brown rice, to serve

For the curry powder:

2tbsp cumin seeds

1tbsp fennel seeds

1tsp coriander seeds

3 cardamom pods

1tsp ground cinnamon

1tsp ground ginger

1/2tsp ground turmeric

1 To make the curry powder, put cumin, fennel and coriander seeds in a dry frying pan. Crush cardamom pods to open and add seeds to pan.

Toast the mixture, tossing until fragrant. Tip into a mortar and grind to a powder. Mix in cinnamon, ginger and turmeric.

2 Heat 1tsp oil in a large saucepan over a medium heat. Add onion, garlic and ginger and cook for 10min. Add curry powder and cook for a few minutes, stirring so the spices do not catch. Keep spices moving so they gradually cook in the oil.

3 Stir in tomato paste and tomatoes and cover with water. Leave to simmer for 20min until tomatoes have completely broken down.

4 Add cauliflower, baby corn, red pepper and courgette along with 100ml water. Simmer for 15min until vegetables are tender but still have a crunch. Stir in coconut milk and simmer for 5min. Stir in coriander, honey and lime zest. Remove from heat and stand for 5min.

5 Meanwhile, heat a little oil in a frying pan and cook mustard seeds and curry leaves for a few minutes.

6 Tip mustard seeds and curry leaves over curry and serve with brown or black rice and lime wedges.