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Winter vegetable curry
Fruit and vegetables
10 fresh or 20 dried
curry leaves
150g/5½oz
shallots
, finely sliced
3 large
garlic
cloves, finely sliced
40g/1½oz
ginger
, peeled and finely chopped
30g/1oz
fresh coriander
, stalks finely sliced, leaves roughly chopped
½–1 red
chilli
, finely sliced
600g/1lb 5oz cooked seasonal vegetables (such as
parsnips
, roast potatoes, carrots or squash)
200g/7oz cooked greens (such as
Brussels sprouts
, cavolo nero, chard, spinach or kale)
Tins, packets and jars
2 x 400ml tins
coconut milk
Cooking ingredients
4 tbsp coconut or
olive oil
1 tbsp black
mustard seeds
2 tsp ground
turmeric
150ml/5fl oz
vegetable stock
or water
salt and freshly ground
black pepper
Other
cooked rice or
naan breads
, to serve
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