A gorgeous veggie curry. Do make your own mint chutney - it's well worth the effort.


  • For the vegetable curry

  • 100g peas

  • 150g green beans, cut into 2cm pieces

  • 150g carrots, chopped

  • 2 tbsp natural unsweetened yogurt

  • 200g can chopped tomatoes

  • 1 tsp cumin seeds

  • 2 tsp fennel seeds

  • ½ tsp turmeric

  • 1 tsp ground coriander

  • ¼ tsp salt

  • 4 tbsp vegetable or olive oil

  • 1 tsp peeled and grated root ginger

  • A generous pinch of black pepper

  • For the mint chutney

  • 50g mint leaves

  • 1 medium onion, roughly chopped

  • 2 green finger chillies, roughly chopped

  • 1 tbsp lemon juice

  • ½ tsp salt

  • 30g coriander leaves, roughly chopped

  • 1 tsp demerara sugar


  • For the curry:

  • 1.

    Boil the vegetables for 3-4 minutes, drain and set aside. Blend the yogurt with the tomatoes.

  • 2.

    In a pestle and mortar coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds. When they begin to sizzle, add the turmeric, coriander and salt. Mix for a minute. Then add the vegetables. Fry for 2 minutes and then stir in the yogurt and tomato mixture. Simmer for a further 2 minutes. When the oil surfaces, stir in the ginger and black pepper.

  • 3.

    Serve with wholemeal pitta breads and mint chutney.

  • For the mint chutney:

  • 1.

    Place all the ingredients in a blender with 3-4 tbsp water and blend to a thick paste. Store in an airtight, non-metallic container in the refrigerator for up to 4 days.

  • 2.

    Add 1 tbsp of natural yogurt to make this into a mint raita.

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