Musaman vegetable curry

Heat oil in frying pan over low heat. Add coriander seeds, cumin seeds, cloves, fennel seeds and cardamom seeds, and cook 1-2 minutes.

Process or pound the spices with the remaining curry paste ingredients to a smooth paste using a food processor or a mortar and pestle. Add some water if it is too thick.

Heat oil in a large saucepan. Add curry paste and cook, stirring, over medium heat for 2 minutes. Add vegetables, cinnamon stick, kaffir lime leaf, bay leaf and enough water to cover, and bring to the boil. Reduce heat and simmer, covered, stirring frequently, until vegetables are cooked (25-30 minutes).

Stir in coconut cream and cook, uncovered, for 3-4 minutes, stirring frequently, until thickened slightly. Stir in the lime juice, palm sugar and chopped basil. Add a little water if the sauce is too dry. Top with peanuts and basil leaves.