Sri Lankan vegetable & coconut curry

THIS is quick to cook and keeps for up to three days in the fridge, so why not have some for supper and lunch the next day?

SERVES 4

Per serving: Carbs, 22g | Protein, 9.8g | Fat, 43g | Fibre, 10g | Calories, 532 • 1 tsp coriander seeds

• 1 tsp cumin seeds

• 2cm cinnamon stick

• ½ tsp turmeric

• 3 cardamom pods, husks discarded

• 1 tsp fenugreek seeds

• 15 curry leaves, fresh or dried

• 2 tbsp coconut oil, ghee or olive oil

• Knob of ginger, finely chopped

• 2 cloves garlic, finely chopped

• 2 green chillies, split in half

• 1 leek, trimmed and roughly chopped

• 500g low-carb veg such as green beans, cauliflower and courgette, cut into pieces

• 1 x 400g can chickpeas, drained

• Salt and black pepper, to taste

• 2 x 400g cans coconut milk TOAST all the spices in a dry frying pan for a minute or two, or until they release their aroma. Pick out the cinnamon stick and set aside, then grind the rest to a fine powder. Don’t worry if the curry leaves don’t break down completely. Heat the coconut oil in a saucepan over a medium heat and stir in the spices, ginger, garlic, chillies and cinnamon stick. Cook for a couple of minutes, stirring constantly with a wooden spoon. Add the vegetables, chickpeas, seasoning and coconut milk. Bring to the boil, then reduce the heat to medium and cook for ten minutes, or until just tender, stirring frequently and pushing the vegetables under the surface of the liquid as much as you can. Taste and adjust the seasoning if necessary. Remove the chilli. Spoon the curry into warm bowls.