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Masala-spiced Vegetable curry

This is adapted from a traditional recipe given to Raymond Blanc by one of his Indian chefs. He recommends using a large stone or granite pestle and mortar to grind the spices, but you could also use a clean coffee grinder. Serves 4

For the masala spice blend
5 cardamom pods
2 tsp coriander seeds
1 tsp cumin seeds
½ cinnamon stick, broken into pieces
12 whole black peppercorns
½ tsp fennel seeds
3 cloves
For the curry
3 tbsp extra virgin rapeseed oil
4cm/1½in fresh root ginger, peeled, finely chopped
1 garlic clove, finely chopped
1 large red chilli, seeds and pith removed, finely chopped, preferably Snub nose or Rio Grande varieties
2 bay leaves
1 medium onion, cut into 1cm/¼in dice
2 pinches sea salt
150g/5oz button mushrooms, quartered
1 medium courgette, cut into 2cm/¾in dice
1 small aubergine, cut into 2cm/¾in dice
½ cauliflower, cut into small florets
440ml/16fl oz coconut milk
100ml/4fl oz hot water
3 large plum tomatoes, seeds removed and cut into 2cm/¾in dice
small bunch fresh coriander, chopped
½ lime, juice only

For the masala spice blend, toast all the spices in a small dry frying pan over a very low heat for 10 minutes, shaking the pan from time to time. This will release the natural oils from the spices. Be very careful not to burn the spices or they will become bitter.

Grind the toasted spices with a pestle and mortar or in a coffee grinder until you have a fine powder, then set aside.

For the curry, heat the oil in a large saucepan over a low heat and gently fry the ginger, garlic and chilli for two minutes.

Add the bay leaf, onion, sea salt and the masala spice blend and cook gently for a further five minutes. (This slow cooking will convert the natural starches into sugars so sweetening and maximising the flavours.)

Increase the heat to medium and add the mushrooms, courgette, aubergine and cauliflower. Cover and simmer gently for five minutes, stirring from time to time.

Meanwhile, warm the coconut milk in a small pan with the hot water and stir until blended.

Add the coconut milk and water to the vegetables, bring to a gentle simmer and cook for six minutes, stirring from time to time.

Stir in the tomatoes and cook for five more minutes, then add the coriander and lime juice.

Serve the curry with steamed basmati rice and naan bread, or just with good French bread.

Tip

The spice mix above is a traditional masala, but you could adapt it by adding your favourite spices – try turmeric, saffron or star anise. Lime leaves or curry leaves would also add a delicious flavour.