- 200g/7oz chapati flour
- 75g/2½oz gram flour (chickpea flour)
- pinch salt
- splash groundnut oil
- 175-250ml/6-9fl oz water
- plain flour, for dusting
- 1 tbsp ghee
- 1 small onion, peeled, chopped
- ½ green chilli, finely chopped
- 4cm/1¾in piece fresh ginger, peeled, julienned
- 3 garlic cloves, peeled, finely chopped
- ½ tsp garam masala
- ½ tsp ground fenugreek
- ¼ tsp ground cumin
- ¼ tsp mustard seeds (whole)
- pinch asafoetida
- small handful curry leaves (available from some supermarkets and from Asian grocers)
- 1 aubergine, peeled, chopped
- 1 butternut squash, peeled, seeds scooped out, chopped
- 3 mixed peppers (yellow, green and red), cores removed, chopped
- 80g/2¾oz sweet potatoes, peeled, chopped, parboiled
- 150g/5oz okra, trimmed
- 150g/5oz green beans, trimmed
- ½ cinnamon stick
- 1 x 400ml/14fl oz can coconut milk
- salt and freshly ground black pepper
- 100g/3½oz ground almonds
- bunch chopped fresh coriander leaves
- For the chapatis, in a bowl, mix together the chapati flour, gram flour and salt. Add a splash of groundnut oil to the mixture and stir to combine.
- Gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
- Turn out the dough onto a lightly floured work surface and knead lightly until soft and elastic. Cover the bowl with a damp tea towel and set aside for 10 minutes to rest.
- When the dough has rested, divide it into 12 equal pieces.
- Dust each dough ball with flour, then roll each out, one at a time, onto a heavily floured work surface, until it forms a circle about 20cm/8in in diameter. Stack the rolled chappatis onto a plate, separating each with a sheet of greaseproof paper.
- Heat a large frying or griddle pan. When the pan is hot, add the chappatis, one at a time, and grill for 2-3 minutes on each side, or until golden-brown or until griddle marks appear on both sides. Keep warm until needed.
- Meanwhile, for the vegetable korma, heat the ghee in a large frying pan over a medium heat. When the ghee is foaming, add the chopped onion, chilli, ginger and garlic. Fry for 1-2 minutes, stirring well.
- Add the garam masala, fenugreek, cumin, mustard seeds, asafoetida and curry leaves and stir well. Continue to fry for 2-3 minutes, or until the onions have softened and the spices are fragrant.
- Add the chopped aubergine, butternut squash, peppers and parboiled sweet potato. Continue to cook for 4-5 minutes, stirring regularly.
- Add the okra and green beans and cook for a further 3-4 minutes.
- Add the cinnamon stick, pour over the coconut milk and stir well. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a gentle simmer. Continue to simmer for 12-15 minutes, or until the sauce has thickened. (Discard the cinnamon stick.)
- To serve, spoon the vegetable korma into the centre of four to six serving plates. Sprinkle over the ground almonds and chopped coriander. Serve the chappatis alongside.