Veggie Curry with Poppadoms
Adapted from Jamie Oliver.
1 mug (~300g) wholegrain basmati rice
1 thumb-sized piece ginger
2 cloves garlic
6 spring onions
1 red chilli
1 large bunch fresh coriander, stalks and leaves separated
2 tablespoons rapeseed oil
1 small handful dried curry leaves
1 heaped tsp each black mustard seeds, fenugreek seeds, turmeric
1 tin each tomatoes, coconut milk and chickpeas
Optional: chopped pineapple (~200g)
4 uncooked poppadoms
one-half a bunch mint
3 tablespoons soya yoghurt
salt and pepper
Put rice in pan with 2 ½ mugs of cold water with cloves, half a lemon and pinch of salt. Bring to a boil. Put lid on and simmer 25 minutes.
Griddle 1cm slices of cauli lightly charred. Set aside.
Blitz peeled ginger & garlic, trimmed onions, chilli & coriander stalks. Heat oil in heavy pan, then quickly stir in curry leaves and spices.
Cook 2-3min then add onions etc. and cook a few minutes longer. Add tins, pineapple if using, and cauli. Turn heat to high and bring to a boil.
Cook poppadoms in microwave for 1-2 minutes (800W) or deep frier.
Bash top leafy half of mint in a pestle and mortar. Stir into yoghurt and add a good squeeze of lemon juice, salt and pepper.
Sprinkle curry with coriander leaves and any remaining lemon juice, and serve with rice and poppadoms.