- 1 tsp cloves
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 4 cardamom pods, seeds only
- ½ tsp black peppercorns
- 1 tsp ground cumin
- 1 dried red chilli
- 1 tsp coriander seeds
- 1 tbsp ground turmeric
- 1 cinnamon stick
- 1 tsp ground ginger
- 4 curry leaves
- handful dried apricots
- 1 tbsp olive oil
- 1 red onion, roughly chopped
- 1 red pepper, seeds removed, roughly chopped
- 1 yellow pepper, seeds removed, roughly chopped
- 2 garlic cloves, finely chopped
- 1 small cauliflower, cut into bite-sized pieces
- 400g tin chickpeas, drained and rinsed
- handful green beans, roughly chopped
- 1 heaped tbsp peach chutney
- 2 tbsp roughly chopped parsley
- 320g/11oz long-grain rice, to serve
- 4 flatbreads, to serve
- Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use.
- Put the dried apricots in a bowl of warm water for 10 minutes, or until rehydrated. Drain, cut into thin slices and set aside.
- Heat the oil in a frying pan over a medium heat. Add the onions, peppers and garlic and fry for 10 minutes, or until soft.
- Stir in a tablespoon of the spice mix. Add the cauliflower, chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes, or until soft.
- Meanwhile, cook the rice according to the packet instructions.
- Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads.