Ingredients

Ingredients For the chapattis

• 200g/7oz chapatti flour

• 75g/2½oz ground chickpea flour (gram flour or besan)

• pinch salt

• splash groundnut oil

• 175-250ml/6-9fl oz water

• plain flour, for dusting

For the vegetable korma

• 1 tbsp ghee

• 1 small onion, peeled, chopped

• ½ green chilli, finely chopped

• 4cm/1¾in piece fresh ginger, peeled, julienned

• 3 garlic cloves, peeled, finely chopped

• ½ tsp garam masala

• ½ tsp ground fenugreek

• ¼ tsp ground cumin

• ¼ tsp mustard seeds (whole)

• pinch asafoetida

• small handful curry leaves (available from some supermarkets and from Asian grocers)

• 1 aubergine, peeled, chopped

• 1 butternut squash, peeled, seeds scooped out, chopped

• 3 mixed peppers (yellow, green and red), cores removed, chopped

• 80g/2¾oz sweet potatoes, peeled, chopped, parboiled

• 150g/5oz okra, trimmed

• 150g/5oz green beans, trimmed

• ½ cinnamon stick

• 1 x 400ml/14fl oz can coconut milk

• salt and freshly ground black pepper

To serve

• 100g/3½oz ground almonds

• bunch chopped fresh coriander leaves

Description

Recipe Uses 200g/7oz Chapatti Flour, 75g/2½oz Ground Chickpea Flour (gram Flour Or Besan), Pinch Salt, Splash Groundnut Oil, 175-250ml/6-9fl Oz...

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