Cauliflower, swede and turnip curry recipe | delicious. magazine

Ingredients

• Vegetable oil for frying
• 1 tsp brown mustard seeds
• 25-30 fresh curry leaves
• 1 small onion, grated
• 2cm fresh ginger, grated
• 2-3 dried red chillies
• ½ tsp ground turmeric
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 200g chopped tinned tomatoes
• 4 tbsp desiccated coconut
• 250g mixed swede and turnip, diced
• 1 small cauliflower, broken into florets
• Handful of chopped fresh coriander
• Steamed rice, yogurt, naan or parathas to serve