Cauliflower, Swede and Turnip Curry

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

  1. 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.
  2. 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.