The happy pear's sri lankan-style toasted spice curry

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Place the peppers, mushrooms and broccoli onto a baking tray, and toss with 2 tbsp of oil and a pinch of salt until well coated. Bake for 12-14 minutes.

Step 2

In a dry pan over a high heat toast the cumin seeds, coriander seeds, fennel seeds and black peppercorns for 4-5 minutes until they start to pop (be careful that they don’t burn or blacken as they will taste bitter). Remove from the heat and grind in a pestle and mortar, or blender.

Step 3

Heat a large frying pan over a high heat. Add the remaining 1 tbsp of oil and once it is hot add the chopped leek, garlic, ginger and chilli. Fry for 3 minutes, stirring often, until the leek starts to brown slightly around the edges. Add the butter beans, tamari, turmeric and ground spices and stir-fry for 1 minute. Add the chopped tomatoes, coconut milk, lemon juice, salt and maple syrup.

Step 4

Bring to the boil, then reduce the heat to low. Remove the roasted vegetables from the oven and add to the sauce. Leave to simmer for 3-4 minutes. Mix in the baby spinach and cook for a further minute until wilted. Serve with the fresh coriander and some toasted flaked almonds.