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Ingredients

• 5 cm piece root ginger, peeled and roughly chopped
• 3 cloves garlic, roughly chopped
• 3 small green finger chillies, roughly chopped
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 3 tbsp vegetable oil
• 2 small white onions, finely chopped
• 1 x 400 g can chopped tomatoes
• 1 tsp madras curry powder
• salt and black pepper
• 1 small cauliflower, broken into small florets
• 2 carrots, sliced
• about 150 g mangetout
• 1 red peppers, thinly sliced
• 1 yellow peppers, thinly sliced
• 1 tsp garam masala
• 1 tsp mango pickle
• 1 small bunches coriander, chopped

• 2 tbsp unsalted butter
• 1 large white onion, finely chopped
• 1 cloves garlic, crushed
• 1/2 tsp cumin seeds
• 1 small cinnamon stick
• 2 cardamom pods, lightly crushed
• 400 g basmati rice
• 1 x 400 g can chickpeas, drained
• 650 ml water

Description

An Aromatic, Vegetable-packed Curry With A Fragrant Chickpea-flecked Rice From Home Cooks Angela Wilson And Sunny Mattu

UK TV