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Vegetable curry

IngredientsFor the masala spice blend

5 cardamom pods

2 tsp coriander seeds

1 tsp cumin seeds

½ cinnamon stick, broken into pieces

12 whole black peppercorns

½ tsp fennel seeds

3 cloves

For the curry3 tbsp extra virgin rapeseed oil

4cm/1½in fresh root ginger, peeled, finely chopped

1 garlic clove, finely chopped

1 large red chilli, seeds and pith removed, finely chopped, preferablySnub nose or Rio Grande varieties

2 bay leaves

1 medium onion, cut into 1cm/¼in dice

2 pinches sea salt

150g/5oz button mushrooms, quartered

1 medium courgette, cut into 2cm/¾in dice

1 small aubergine, cut into 2cm/¾in dice

½ cauliflower, cut into small florets

440ml/16fl oz coconut milk

100ml/4fl oz hot water

3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice

small bunch fresh coriander, chopped

½ lime, juice only

Preparation method1. For the masala spice blend, toast all the spices in a small dry frying

pan over a very low heat for 10 minutes, shaking the pan from timeto time. This will release the natural oils from the spices. Be verycareful not to burn the spices or they will become bitter.

2. Grind the toasted spices with a pestle and mortar or in a coffeegrinder until you have a fine powder, then set aside.

3. For the curry, heat the oil in a large saucepan over a low heat andgently fry the ginger, garlic and chilli for two minutes.

4. Add the bay leaf, onion, sea salt and the masala spice blend andcook gently for a further five minutes. (This slow cooking will convertthe natural starches into sugars so sweetening and maximising the

less than 30 minspreparation time

30 mins to 1 hourcooking time

Serves 4

By Raymond BlancFrom Raymond Blanc's Kitchen

Secrets

This is adapted from atraditional recipe given toRaymond Blanc by one of hisIndian chefs. He recommendsusing a large stone or granitepestle and mortar to grind thespices, but you could also usea clean coffee grinder.

Top recipe tip

The spice mix above isa traditional masala,but you could adapt itby adding yourfavourite spices – tryturmeric, saffron or staranise. Lime leaves orcurry leaves would alsoadd a delicious flavour.

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flavours.)

5. Increase the heat to medium and add the mushrooms, courgette,aubergine and cauliflower. Cover and simmer gently for five minutes,stirring from time to time.

6. Meanwhile, warm the coconut milk in a small pan with the hot waterand stir until blended.

7. Add the coconut milk and water to the vegetables, bring to a gentlesimmer and cook for six minutes, stirring from time to time.

8. Stir in the tomatoes and cook for five more minutes, then add thecoriander and lime juice.

9. Serve the curry with steamed basmati rice and naan bread, or justwith good French bread.

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