Spring veg coconut curry

Serves 4

150g new potatoes, unpeeled

1 tbsp coconut oil

1 tsp brown mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 large white onion, sliced

1 tsp salt

1 tsp sugar

1 green chilli, slit lengthways

10 fresh curry leaves (optional)

4 large garlic cloves, crushed

A thumb-sized piece of ginger, grated

1 tsp ground coriander

½ tsp ground turmeric

100g green beans, topped and halved

A handful of sugar snap peas 1 large courgette, sliced 400ml tin of coconut milk

A handful of frozen peas Juice of ½ lemon

1 Fill a saucepan with salted water and add the potatoes whole, then bring to the boil. Cook for about 20 mins, or until they’re soft and the skin begins to crack. Drain and leave to steam-dry in the colander. When cool enough, break in half with your hands.

2 Meanwhile, heat the oil in a frying pan over a medium heat and add the mustard, cumin and fennel seeds. When they begin to pop, add the onion, salt and sugar and reduce the heat to low. After about 5 mins, add the chilli, curry leaves, garlic, ginger and ground coriander, and cook for a further 10-15 mins until the onion is completely soft and caramelised.

3 Add the turmeric and all the veg, bar the peas. Stir-fry for a few mins, then add the coconut milk, plus a splash of water if needed. Turn up the heat to bring to a simmer, then let it cook on low for 10 mins.

4 Add the peas and stir until cooked. Remove from the heat, add the lemon juice and season to taste.

Taken from SpiceBox: 100 Fresh, Vegan Curry House Favourites by Grace Regan (Ebury Press). Photography by Joff Lee and James Lee