Special Diet

  • 1 tablespoon groundnut oil
  • 6 shallots, halved and thinly sliced
  • 2 teaspoons black mustard seeds
  • 8–10 curry leaves
  • 1 fresh green chilli, thinly sliced
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 6 black peppercorns
  • 2 carrots, cut into thick batons
  • 1 courgette, cut into thick batons
  • 200 g (7 oz) French beans, trimmed
  • 1 potato, peeled and cut into thin batons
  • 400 ml (14 fl oz) reduced-fat coconut milk
  • 400 ml (14 fl oz) vegetable stock
  • 2 tablespoons lemon juice
  • salt and pepper

Heat the oil in a large frying pan over a medium heat. Add the shallots and stir-fry for 4–5 minutes. Add the mustard seeds, curry leaves, chilli, ginger, turmeric, cumin and peppercorns, and stir-fry for a further 1–2 minutes until fragrant.

Add the carrots, courgette, beans and potato to the pan. Pour in the coconut milk and stock and bring to the boil. Reduce the heat to low, cover and simmer gently for 12–15 minutes until the vegetables are tender. Season to taste, remove from the heat and squeeze over the lemon juice just before serving.

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