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Keralan veggie curry with poppadoms, rice & minty yoghurt


Keralan veggie curry with poppadoms, rice & minty yoghurt Recipe

Ingredients:
  • cauliflower
  • 2 tablespoons rapeseed oil
  • 1 heaped teaspoon black mustard seeds
  • 1 heaped teaspoon fenugreek seeds
  • 1 heaped teaspoon turmeric
  • 1 small handful dried curry leaves
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
  • 6 spring onions
  • 1 fresh red chilli
  • 1 large bunch fresh coriander
  • 2 ripe tomatoes
  • 1 x 400 g tin of light coconut milk
  • 1 x 400 g tin of chickpeas
  • 1 x 227 g tin of pineapple chunks in juice
  • 1 lemon
  • 1 mug (300g) 10-minute wholegrain or basmati rice
  • 10 cloves
  • lemon
  • 4 uncooked poppadoms
  • a bunch fresh mint
  • 3 tablespoons fat-free natural yoghurt
  • lemon
Directions:
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