Mixed vegetable and coconut stew

Serves: 4

Ingredients:

2 carrots, cut into thin batons
1 courgette, cut into thin batons
200 g green beans, trimmed and cut in half
1-2 medium potatoes, cut into thin batons
1 tablespoon sunflower oil
1 large onion, halved and thinly sliced
½ teaspoon black mustard seeds
10 curry leaves
1 green chilli, thinly sliced
1 teaspoon onion seeds
200 ml coconut milk or poppy seeds
juice of half a lemon
150 ml water
salt

Method:

1. Place the vegetables in a bowl of cold water.

2. Heat the oil in a large, nonstick wok or frying pan and when it is hot add the onion.

3. Cook over a medium heat for 5 minutes.

4. Add the mustard seeds, curry leaves and green chilli and stir-fry for 3 minutes.

5. Drain the vegetables and add them to the pan with the onion seeds or poppy seeds, coconut milk, lemon juice and the measured water.

6. Season and bring to the boil. Reduce the heat, cover and cook gently for 6-7 minutes or until the vegetables are just tender and serve.

Lamb, cumin and mint samosa filling

Filling:

 

1-2 tbsp vegetable oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2,5 cm ginger, peeled and finely grated

1 tsp mild curry powder

¼ tsp hot chilli powder

1 tsp ground turmeric

1 tsp ground cumin

500 g minced lamb, or small lamb strips

sea salt and ground pepper to taste

100 g peas, thawed if frozen

1 tsp dried mango powder or 1tbsp fresh lemon juice

1 mild green chilli, deseeded and finely diced

handful of mint leaves, chopped

 

Method:

 

1. To prepare the filling, heat the oil in a karahi or a wide pan over a medium-to-high heat.

 

2. Add the onion, garlic, ginger, curry and chilli powders and ground spices.

 

3. Fry for a few minutes until the onion begins to soften and the spices are fragrant.

 

4. Add the lamb (minced or strips) and a generous pinch of salt and pepper. Stir-fry for 4-5 minutes until the mince or the cubes are golden brown and cooked through.

 

5. Add the peas and dried mango powder or lemon juice and cook for a further minute before stirring in the chopped chilli and mint.

 

6. Taste and adjust the seasoning, then transfer to a wide bowl and leave to cool.