Vegetable Korma

Ingredients
2 tbsp vegetable oil
1 tsp garam masala
150 ml vegetable stock
1 tsp salt
100 g frozen peas
6 tbsp full-fat natural yoghurt
1 red onion, cut into wedges
2 carrots, peeled and thickly sliced
1 cauliflower, broken into florets
1 green chilli, deseeded and chopped
2 garlic cloves, crushed
1 tbsp grated ginger
1 tsp ground cumin
¼ tsp ground coriander

Method
Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
Add the carrots, cauliflower, chilli, garlic, ginger and spices, and cook for 3 minutes further. Pour in the stock, cover and cook for 6–7 minutes until almost tender.
Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.

Natal Red Kidney Bean Curry

Ingredients
255 g dried red kidney beans
1 tsp ground coriander
1 tsp ground cumin
2 fresh, hot green chillies, finely chopped
1 clove garlic, peeled and crushed
1 tsp peeled fresh ginger grated to a pulp
1 tsp sugar
1½ tsp salt
3 tbsp vegetable oil
3 whole, dried, hot red chillies
½ tsp whole brown mustard seeds
½ tsp whole cumin seeds
A generous pinch of ground Asafetida
15 fresh curry leaves, if available
3 medium tomatoes, grated on the coarsest part of the grater
¼ tsp ground turmeric

Method
Cover the beans generously in water and leave to soak overnight. Drain the next day, put in a medium-large pan, add 1½ltr/2½pts water, and bring to the boil. Partially cover with a lid, reduce the heat to low, and cook gently for 2-2½ hours or until the beans are tender.
Meanwhile, pour the oil into a medium pan and set over a medium-high heat. When the oil is hot, put in the red chillies, mustard seeds, cumin seeds and asafetida. As soon as the mustard seeds begin to pop, add the curry leaves and tomatoes. Stir once, then add the turmeric, coriander, cumin, green chillies, garlic, ginger, sugar and salt. Stir and bring to the boil. Reduce the heat to low and simmer gently for 5 minutes.
When the beans are tender, pour the spiced tomato mixture into the pan with the beans. Bring to a simmer, and cook, uncovered, on a very low heat, for 20 minutes.

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