The curry: Vegetable ishtu

Serves 4

• 800g mixed vegetables
• 4 tbsp rapeseed oil
• 4 cloves
• 4g cinnamon stick
• 12 peppercorns
• 10 curry leaves
• 1 large onion
• 0 3 cm ginger
• 3 cloves garlic
• 1.5 green chillies
• 500g fresh coconut milk
• 0.333 tsp turmeric
• 0.667 tsp salt

Step 1
Chop the vegetables: cut the potatoes into quarters, the broccoli to the same size as the potatoes, the carrots into batons and the green beans into thirds.

Step 2
Heat 3 tbsp oil in a large, lidded frying pan.

Step 3
When hot, add the cloves, cinnamon, curry leaves, if using, and pepper.

Step 4
When the pepper swells, add the onion.

Step 5
Sweat for 8 minutes, or until soft, but not coloured.

Step 6
Add the ginger, garlic and chilli.

Step 7
Cook for 1-2 minutes.

Step 8
Add the coconut milk, salt, turmeric and potatoes.

Step 9
Bring to the boil, coverwith the lid and leave to simmer for 5 minutes.

Step 10
Add the carrots and simmer for 5 minutes.

Step 11
Add a splash more milk if it’s too dry.

Step 12
When the potatoes and carrots are almost tender, add the beans and broccoli.

Step 13
Cook for a 3 minutes or so.

Step 14
Pop in the peas and cook for a final minute.