- Serves: 2-3
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Effort: easy
For the chutney
- 50 g mint leaves, roughly chopped
- 30 g coriander leaves, roughly chopped
- 1 onion, roughly chopped
- 2 green finger chillies, roughly chopped
- 1 tbsp lemon juice
- 1 tsp demerara sugar
- 1/2 tsp salt
For the curry
- 100 g peas
- 150 g green beans, cut into 2cm pieces
- 150 g carrots, chopped
- 2 tbsp plain yogurt
- 200 g canned chopped tomatoes
- 1 tsp cumin seeds
- 2 tsp fennel seeds
- 4 tbsp vegetable or olive oil
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp salt
- 1 tsp grated ginger
- large pinches black pepper
- wholemeal pitta bread, to serve
Tips and Suggestions
to make a mint raita, add 1 tablespoon of plain yogurt to the chutney.
1. To make the mint chutney, put all the ingredients in a blender with 3-4 tablespoons of water and blend to a thick paste. Transfer to an airtight, non-metallic container and refrigerate for up to 4 days.
2. To make the vegetable curry, bring a saucepan of water to the boil. Add the vegetables and boil for 3-4 minutes, then drain and set aside. Meanwhile, in a mixing bowl, mix the yogurt and tomatoes together.
3. Use a pestle and mortar to coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds and, when they begin to sizzle, add the turmeric, coriander and salt and mix for 1 minute.
4. Add the boiled vegetables and fry for 2 minutes. Stir in the yogurt and tomato mixture and simmer for a further 2 minutes. When the oil in the sauce rises to the surface, stir in the ginger and black pepper.
5. Serve the vegetable curry with wholemeal pitta breads and the mint chutney.
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