Ingredients
• 1 tbs sunflower oil
• 2 tbs brown mustard seeds
• 2 onions, coarsely grated
• 1 long green chilli, sliced
• 10 fresh curry leaves (see note), (optional)
• 500g cauliflower, cut into florets
• 1 kumara (about 500g), peeled, cut into 2cm pieces
• 1 eggplant (about 350g), cut into 2cm pieces
• 2 carrots, cut into 2cm pieces
• 400g can chopped tomatoes
• 2 garlic cloves, finely chopped
• 1 tbs grated ginger
• 1 tbs curry powder
• 1 tsp ground turmeric
• 600ml vegetable stock
• 100g green beans, trimmed
• 1 tsp garam masala (Indian spice mix)
• 1 tbs tamarind puree (see note) or lime juice
• 2 tomatoes, finely chopped
• 2 tbs toasted cashews, roughly chopped
• 2 tbs coriander leaves
Method
1. Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.
2. Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.
3. Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.
