Vegetarian recipe ideas
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To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.