Cauliflower, swede and turnip curry

Vegetable oil for frying
1 tsp brown mustard seeds
25-30 fresh curry leaves
1 small onion, grated
2cm fresh ginger, grated
2-3 dried red chillies
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp fenugreek seeds
200g chopped tinned tomatoes
4 tbsp desiccated coconut
250g mixed swede and turnip, diced
1 small cauliflower, broken into florets
Handful of chopped fresh coriander
Steamed rice, yogurt, naan or parathas to serve

Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn, then add the onion and ginger and fry for 3-4 minutes.

Add the dried chillies, turmeric, fennel and fenugreek seeds, then fry for 1 minute. Add the tomatoes, coconut, swede, turnip and a good splash of water. Season, cover and simmer for 20 minutes, adding more water if necessary.

Stir through the cauliflower, cover and simmer for 10 minutes. Scatter with the coriander and serve with rice, yogurt and warmed naan or parathas.

deliciousmagazine.co.uk