Vegetable Curry - Tom Aikens

Ingredients

• 1 red pepper, thinly sliced
• 5 cloves of garlic, bashed and chopped
• 2-3 tomatoes, chopped into 1cm dice
• Small mango, roughly chopped
• ½ onion, thinly sliced
• 2g coarse sea salt
• A nugget of fresh Ginger
• ½ tsp turmeric
• 1 tsp ginger powder
• 2 tsps curry powder
• 5 cardamom seeds, crushed
• 1/2 tsp black peppercorns, crushed
• 3 star anise
• 1 pinch chilli flakes
• 3 bay leaves
• 1/2 stick cinnamon
• ½ tsp cumin seeds or powder
• 100ml veg oil
• ½ an onion cut into 2cm chunks
• 5 garlic cloves, finely chopped
• 4-6 large cauliflower & broccoli florets
• 2 medium sized sweet potato, cut into 2cm pieces
• 1 courgette, cut into 2cm pieces
• ½ red or yellow pepper, cut into 1cm slices
• 1 green pepper, cut into 1cm slices
• 2-3 sticks of celery
• 2 tbsp of curry paste as per above recipe
• Large pinch of toasted cumin powder
• 1 tsp curry powder
• 8g salt
• 3g finely crushed black pepper
• 1 tbsp of agave syrup
• 3 diced dates diced
• 5 diced apricots diced
• 30g golden raisins
• 30g toasted flaked almonds
• ½ tsp harissa
• 20g curry paste
• 400ml veg stock
• 400ml coconut milk
• Coriander leaves