Vegetable curry with chickpea basmati rice

For the vegetable curry: put the ginger, garlic and chillies into a pestle and mortar and pound together to form a paste.

Heat a small frying pan over a medium heat and dry-fry the cumin and coriander seeds for 1-2 minutes until lightly toasted. Tip into the pestle and mortar and pound together with the paste.

Heat the vegetable oil in a large pan over a medium heat and fry the onions for 5 minutes until softened and lightly browned. Tip the paste from the pestle and mortar into the pan and fry for 1-2 minutes.

Pour in the tinned tomatoes, stir in the curry powder and season with salt and black pepper.

Simmer the curry for 5 minutes or until the oil rises to surface and turns a dark orange colour then stir in the cauliflower and carrots. Cover and simmer for 5 minutes.

Stir in the mangetout and simmer for 5 minutes then add the peppers and simmer for a further 2-3 minutes.

Remove the pan from the heat and stir in the garam masala, mango pickle and chopped coriander.

For the chickpea basmati rice: melt the butter in a large pan over a medium-high heat and fry the onions in the butter for 5 minutes or until softened and golden-brown at the edges.

Stir in the garlic and spices and fry for 1 minute until fragrant then tip in the rice and stir to coat with the oil and spices.

. Pour in the water and chickpeas and bring to boil then turn the heat down to low, cover with a lid and simmer very gently for 15-20 minutes, or until all the water has been absorbed.

. Serve the vegetable curry with the chickpea basmati rice alongside.