Ingredients:
- 4 tbsp coconut or olive oil
- 1 tbsp black mustard seeds
- 10 fresh or 20 dried curry leaves
- 150g shallots, finely sliced
- 3 large garlic cloves, finely sliced
- 40g ginger, peeled and finely chopped
- 30g fresh coriander, stalks finely sliced, leaves roughly chopped
- ½–1 red chilli, finely sliced
- 2 tsp ground turmeric
- 2 x 400ml tins coconut milk
- 150ml vegetable stock or water
- 600g cooked seasonal vegetables
- 200g cooked greens
- Salt and freshly ground black pepper
- Cooked rice or naan (bread), to serve
Method:
- Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds.
- Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften.
- Once softened, add some or all of the chilli and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed.
- Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.
- Serve hot with rice or naan.
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