Aubergine, new potato and summer bean white curry with katta sambol

1. 1

   To make the Sri Lankan curry powder - heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1-2 minutes. Add the curry leaves and dried chillies and toast for another 2-3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine - you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar - it will keep for 1 month at least.

2. 2

   To make the curry - preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20-30 minutes or until golden in colour and cooked through.

3. 3

   Temper the curry leaves and pandan in the vegetable oil for 1-2 minutes. Add the red onion and cook until translucent - around 3-4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3-4 minutes.

4. 4

   Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50-100ml/2-3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened.

5. 5

   For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed.

6. 6

   Serve the curry in serving bowls with the sambol and rice on the side

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.