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Ingredients

• 125 g (4½ oz) small pickling onions (unpeeled)
• 125 g (4½ oz) dried mung beans, soaked overnight, drained and rinsed
• 500 ml (17 fl oz) vegetable stock, preferably home-made
• 55 g (2 oz) creamed coconut, crumbled
• 1 tbsp finely chopped fresh root ginger
• 1 large garlic clove, crushed
• 1½ tbsp ground coriander
• 1 tbsp garam masala
• ½ tsp turmeric
• pinch of crushed dried chillies
• 3 tbsp sunflower oil
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 250 g (9 oz) carrots, diced
• 250 g (9 oz) parsnips, diced
• 250 g (9 oz) small new potatoes, halved
• 250 g (9 oz) cauliflower, cut into small florets
• 150 g (5½ oz) frozen peas
• 125 g (4½ oz) white cabbage, shredded
• salt and pepper
• chopped fresh coriander to garnish (optional)

Description

A Selection Of Ground And Whole Spices, And A Hint Of Coconut, Flavour The Mixed Vegetables In This Contemporary Curry, Which Is Cooked In Stages So That All The Individual Tastes Remain Distinct And Delicious. Serve With Boiled Rice And Naan Bread Or Cha

All Recipes UK