KERALA-STYLE VEGE CURRY - Cuisine Magazine - From New Zealand to the World

Ingredients

• 5 tablespoons plain oil such as sunflower
• 4 onions, sliced
• ¼ teaspoon cardamom seeds
• ½ cinnamon stick
• 2 teaspoons coriander seeds
• 4 cloves
• 6 black peppercorns
• 1 teaspoon fennel seeds
• ½ teaspoon ground turmeric
• 4 cloves garlic
• 6cm piece ginger, peeled, sliced
• 2 green chillies (remove the seeds if you like less heat)
• 2 medium tomatoes, diced
• 4 sprigs curry leaves, stalks discarded
• ½ cup split red lentils, rinsed
• 2 medium boiling potatoes, cubed
• 2 cups small cauliflower florets
• 2 cups small broccoli florets
• 1 cup frozen peas
• 1 cup coconut milk
• 1 teaspoon mustard seeds
• ½ cup toasted cashew nuts, chopped
• 1 x quantity rice and lentils, to serve
• warm roti, to serve
• RICE & LENTILS
• ⅓ cup green or brown lentils
• 1 cup brown basmati rice
• 1 bay leaf
• ½ teaspoon salt
• fried onions (reserved from making the curry)