Light luscious vegetable curry with mint chutney

Method

1. To make the mint chutney, put all the ingredients in a blender with 3-4 tablespoons of water and blend to a thick paste. Transfer to an airtight, non-metallic container and refrigerate for up to 4 days.

2. To make the vegetable curry, bring a saucepan of water to the boil. Add the vegetables and boil for 3-4 minutes, then drain and set aside. Meanwhile, in a mixing bowl, mix the yogurt and tomatoes together.

3. Use a pestle and mortar to coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds and, when they begin to sizzle, add the turmeric, coriander and salt and mix for 1 minute.

4. Add the boiled vegetables and fry for 2 minutes. Stir in the yogurt and tomato mixture and simmer for a further 2 minutes. When the oil in the sauce rises to the surface, stir in the ginger and black pepper.

5. Serve the vegetable curry with wholemeal pitta breads and the mint chutney.

Cook's note: to make a mint raita, add 1 tablespoon of plain yogurt to the chutney.

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Ingredients

For the chutney

50g mint leaves, roughly chopped
30g coriander leaves, roughly chopped
1 onion, roughly chopped
2 green finger Chillies, roughly chopped
1 tbsp lemon juice
1 tsp demerara sugar
1/2 tsp Salt

For the curry

100g peas
150g green beans, cut into 2cm pieces
150g Carrots, chopped
2 tbsp plain yogurt
200g tinned chopped tomatoes
1 tsp Cumin seeds
2 tsp Fennel seeds
4 tbsp vegetable or Olive oil
1/2 tsp Turmeric
1 tsp ground coriander
1/4 tsp Salt
1 tsp grated root ginger
large pinches black pepper
wholemeal pitta breads, to serve

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