Southern Indian vegetable curry with curry leaves

(serves two)

Ingredients

1 tablespoons olive oil

1/2 teaspoon mustard seeds

1 fresh green chilli, deseeded and chopped

a small bunch of curry leaves

1 onion, peeled and shredded

½ teaspoon ground coriander

a pinch of ground cumin seeds

½ teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon chilli powder

3 tomatoes, chopped

1 sweet potatoes, peeled and cubed

1 potatoes, peeled and cubed

small aubergine, cubed

50ml coconut milk

a small handful of French beans

a small handful of peas

sea salt and freshly ground black pepper

1. Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
2. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
3. Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through.
4. Throw in the beans and peas. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

Curry Laksa

If you can't get tofu puffs, cut firm tofu into big chunks, coat generously in cornflour and deep-fry. Thai basil and mint would make a welcome addition at the end.

(serves two, generously)

Ingredients

50g peeled baby shallots

4 garlic cloves

12,5g peeled ginger, sliced

12,5g lemongrass (soft white stem only), sliced

1 tsp ground coriander

1,5 large dried red chillies

1 tbsp sambal oelek (or other savoury chilli paste)

roots and steam from the fresh coriander

2 tbsp vegetable oil

25g fresh coriander

0,5 litres vegetable stock

1 1/5 branches curry leaves, or both

1 tsp curry powder

1 tsp salt

1 tbsp caster sugar

200ml coconut milk

50g rice vermicelli noodles

150g bean sprouts

75g french beans, trimmed and halved

125g fried tofu puffs (optional)

2 limes, halved

1. Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.
2. Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning.
3. Add the stock, curry branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
4. Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.
5. Just before serving, remove and discard the curry branches (the leaves can stay in the soup).
6. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.