South Indian Vegetable Curry | Nigella's Recipes | Nigella Lawson

Name: South Indian Vegetable Curry | Nigella's Recipes | Nigella Lawson
Ingredients: 2 x 15ml tablespoons garlic infused olive oil; 1 onion (peeled, halved and cut into half-moons); pinch of Maldon sea salt flakes; 1 green chilli (de-seeded and finely chopped); 2 cm chunk fresh ginger (peeled and cut into fine strips); ¼ teaspoon crushed chilli flakes; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 x 400 millilitres can coconut milk; 600 millilitres vegetable stock; 1 teaspoon sugar; 1 x 15ml tablespoon tamarind paste; 350 grams cauliflowers (broken into florets); 350 grams broccoli (broken into florets); 100 grams fine green beans (trimmed and halved) (large handful); 125 grams baby sweetcorn (halved); 150 grams sugar snaps; 2 x 15ml tablespoons chopped fresh dill or coriander, or mixture

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This is a way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually offer a meal in themselves.