Vegan curry with green beans

Step 1

If using untoasted coconut flakes, toast them on a hot pan until golden and fragrant - make sure you stir them often as they can burn quickly.

Step 2

Heat up the oil in a heavy-bottomed pot and add mustard seeds, fry them off gently until they start to crackle.

Step 3

Add fennel seeds and curry leaves, allow them to fry gently for 1-2 minutes.

Step 4

Add the diced onion and fry it on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.

Step 5

Next add in diced garlic and ginger. Keep on frying gently for a few more minutes until fragrant, stirring the whole time as they both burn easily.

Step 6

Add all of the dry spices to the onion / garlic / ginger mix and stir them around for a few seconds, making sure they don't burn - if the pan gets too dry, add a splash of water.

Step 7

Add in the chopped tomatoes, a generous splash of water (about 240 ml / 1 cup) and ½ tsp salt to the pan.

Step 8

Cover the pot and allow the sauce to come to a gentle simmer. Simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.

Step 9

Meanwhile, steam tenderstem broccoli (7-8 minutes) and trimmed green beans (5-7 minutes) until tender but still crisp. Plunge them in a bowl of ice-cold water immediately afterwards to retain their colour.

Step 10

Boil green peas for 2 minutes. Brush courgettes with a bit of oil on both sides and char them on a hot griddle pan, alternatively you could also steam them.

Step 11

Once the sauce is uniform, add the coconut milk and bring it to a gentle simmer.

Step 12

Taste the sauce and adjust the seasoning with more salt (if needed), sugar (if needed) and a dash of lime juice (if needed).

Step 13

Serve on top of rice garnished with fresh coriander and toasted coconut flakes.