Sri Lankan Vegan Curry

Sri Lankan Curry Powder ingredients:

1. 2 tsp coriander seeds

2. 1 tsp cumin seeds

3. 2 star anise

4. ½ stick of cinnamon

5. 6 cloves

6. 2 cardamom pods

7. ½ tsp black peppercorns

8. 1 tsp fennel seeds

9. ½ tsp fenugreek

10. pinch of red chilli flakes

11. 1 tbsp basmati rice

Curry ingredients:

1. olive oil

2. 2 onions

3. 2 cloves of garlic

4. 2 green chilies

5. 1 red chilli

6. 2 tbsp Sri Lankan curry powder (see above)

7. 1 tsp turmeric

8. 400g coconut milk

9. 200ml vegetable stock

10. 200g carrots

11. 1 small cauliflower

12. 100g fine beans

13. 10 curry leaves

14. 1 tsp black mustard seeds

* 1 Naan bread

Directions to make the Sri Lankan curry powder:

1. 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.

2. Add the rice to the pan and dry-fry until pale golden. Cool.

3. Tip everything into a spice grinder and whizz to a powder.

Directions to make the vegan curry:

1. Finely dice the onions, finely slice the chillies and garlic.

2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes.

3. Add the garlic and chilli and cook for 3 minutes,

4. Stir in 2 tbsp of the Sri Lankan curry powder and turmeric. Keep stirring until you start to smell the spices.

5. Prep the carrots and slice into thick chucks, roughly slice the fines beans and brake the cauliflower into small florets.

6. Add the coconut milk and vegetable stock. Bring to a simmer.

7. Add the carrots and cook for 4-5 minutes.

8. Add the cauliflower and cook for 3-4 minutes.

9. Add the beans and cook until just tender.

10. Meanwhiles heat 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop.

11. Serve with a side of naan bread and pour over the curry leaf and mustard seed oil.

12. Enjoy!