Keralan veggie curry recipe

Ingredients

• ½ a cauliflower
• 2 tbsp rapeseed oil
• 1 heaped tsp black mustard seeds
• 1 heaped tsp fenugreek seeds
• 1 heaped tsp turmeric
• 1 small handful of dried curry leaves
• 1 thumb-sized piece of ginger
• 2 cloves of garlic
• 6 spring onions
• 1 fresh red chilli
• 1 large bunch of fresh coriander
• 2 ripe tomatoes
• 1 × 400 g tin of light coconut milk
• 1 × 400 g tin of chickpeas
• 1 × 227 g tin of pineapple chunks in juice
• 1 lemon

• 1 mug (300 g) of 10-minute wholegrain or basmati rice
• 10 cloves
• ½ a lemon

• 4 uncooked poppadoms
• ½ a bunch of fresh mint
• 3 tbsp fat-free natural yoghurt
• ½ a lemon

1. Remove the outer leaves from the cauliflower, then slice it 1 cm thick and put it on the griddle pan, turning when lightly charred. Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on. Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
2. Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan. Roughly chop and add the tomatoes. Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
3. Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up. Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper. Squeeze the juice of the remaining lemon into the curry and season to taste. Tear over the coriander leaves and serve with the rice and poppadoms.