Mix veggie Curry

 Curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories

Ingredients

• oil for frying
• onions 2, halved and sliced
• garlic 2 cloves, sliced
• green chillies 3, sliced
• curry powder 2 tbsp (see below)
• turmeric 1 tsp
• coconut milk 400g tin
• vegetable stock 200ml
• butternut squash 200g, cubed
• cauliflower 1 small, broken into small florets
• runner beans 100g, trimmed and sliced
• curry leaves 10
• black mustard seeds 1 tsp
• steamed rice to serve

CURRY POWDER

• coriander seeds 2 tsp
• cumin seeds 1 tsp
• star anise 1/2
• cinnamon ½ stick broken
• cloves 6
• cardamom 2 pods
• black peppercorns ½ tsp
• fennel seeds 1 tsp
• fenugreek ½ tsp
• small dried red chillis 3-5 (depending on how hot you like it)
• basmati or jasmine rice 1 tbsp

Method

• STEP 1. To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
  of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
• STEP 2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
• STEP 3. Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
• STEP 4.To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice