Ingredients

Ingredients For the creamy coconut and yoghurt stew

• 3 tsp channa dal

• 1 tsp basmati rice

• 1 tsp mustard seeds

• 10 okra, cut into thirds

• ½ tsp ground turmeric

• pinch asafoetida

• salt, to taste

• 250ml/9fl oz water

• 3-4 green chillies

• 2 tsp ground cumin

• 4 tbsp freshly grated coconut

• pinch ground fenugreek (methi)

• 300g/10½oz plain full-fat yoghurt

• 4 curry leaves

For the spice powder

• 3 tsp coriander seeds

• 3 tsp channa dal

• 6 red chillies

• 2 tsp poppy seeds

• 2 cloves

• ½ cardamom pod

• 8 whole peppercorns

• 3 tsp desiccated coconut

For the aubergine rice

• 225ml/8fl oz basmati rice

• ½ tsp ground turmeric

• 2 tbsp vegetable oil

• 2 onions, peeled, cut into cubes

• 1 large aubergine, trimmed, cut into cubes

• salt, to taste

• 7-8 fresh mint leaves, chopped

• 2 tbsp lemon juice

• 2 tbsp dry-roasted cashew nuts

For the seasoning

• 1 tbsp vegetable oil

• 1 tbsp mustard seeds

• 1 tbsp channa dal

• 1 tbsp urad dal

For the carrot and lentil salad

• 60ml/2½fl oz green gram dal (or channa dal)

• 150g/5oz carrots, peeled, finely diced

• 2 medium-sized tomatoes, seeds removed, finely chopped

• 2 tbsp lemon juice

• ½ tsp grated root ginger skin

• 1 tbsp finely chopped fresh coriander

• 2 tbsp freshly grated coconut

To serve

• 1 tsp chilli powder

• 1 tsp salt

• 1 mango, skin and stone removed, cut into long, thin wedges

Description

This Is A Vegetarian Feast That's Bursting With Flavour: A Creamy Curry, Hearty Salad, And Spiced Rice All In One.

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