The Happy Pear Sri Lankan-style toasted spice curry
Waitrose and Partners

The Happy Pear Sri Lankan-style toasted spice curry

Toasting the whole spices infuses the dish with a deep, lively aromatic note. Serve with wholewheat couscous, noodles, brown rice or toasted wholemeal pitta.

    VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Ingredients

  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 150g mixed mushrooms, such as oyster and shiitake, cut into bitesize pieces
  • 200g head broccoli, cut into florets and the stalk chopped
  • 3 tbsp oil
  • tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • ½ tsp black peppercorns
  • 1 leek, washed and diced
  • 2 garlic cloves, finely chopped
  • 5 cm piece ginger, peeled and finely chopped (approx 4-5cm)
  • ½ green chilli, finely chopped (deseed for a milder curry)
  • 400g can butter beans or other similar canned beans, drained and rinsed
  • 2 tbsp tamari
  • 1 tsp ground turmeric
  • 400g can chopped tomatoes
  • 400g coconut milk
  • ½ Juice of lemon
  • 1 tsp salt
  • 2 tbsp maple syrup
  • 115g baby spinach
  • 15g coriander, roughly chopped
  • 25g toasted flaked almonds, to serve