1 Tbsp fennel seeds
1 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp white peppercorns
5 cardamom pods, seeds only
⅓ cinnamon stick
1 tsp turmeric
2 dried bird's-eye chillies
100 g shallots, roughly chopped
2 garlic cloves, roughly chopped
10 g ginger
1 green chilli, deseeded, depending on taste
2 lemongrass stalks, roughly chopped
1 large bunch coriander, roughly chopped
200 g new potatoes, sliced
2 tbsp vegetable oil
½ cauliflower, broken into florets
400 ml can coconut milk
200 g green beans
½ x 400 g can chickpeas, drained
boiled rice, to serve
FOR THE CUCUMBER CORIANDER SALSA
½ cucumber, deseeded and finely chopped
2 spring onions, finely sliced
1 tomato, deseeded and finely chopped
1 bunch coriander, roughly chopped
2 limes, juice only
- To make the curry paste, grind all the dry spices together in a spice grinder or use a mortar and pestle. Put the shallots, garlic, ginger, green chilli, lemongrass and half the coriander in a food processor and whizz until you get a fine paste.
- Cook the potatoes in boiling salted water until just tender, about 6-8 mins.
- Meanwhile, heat half the vegetable oil in a wok or large frying pan. Add the cauliflower and green beans, and stir-fry until the vegetables are starting to soften slightly.
- Heat remaining oil in a large pan over a medium heat, then fry the paste for 5 mins. Add 2 tbsp of the dry spice mix and cook for 2 mins. Pour in the coconut milk and bring to the boil. Drain the potatoes.
- Add the potatoes, chickpeas and stir-fried veg to the coconut milk, cover and simmer for 15-20 mins over a low heat. You might need to add a little bit more water from time to time to make the sauce richly wet.
- While the curry is cooking, make the salsa in a bowl by combining the cucumber, spring onion, tomato, coriander and half the lime juice.
- Once the curry is cooked, serve with boiled rice, a spoonful of the salsa and the rest of the lime juice poured over.