Toasting the whole spices infuses The Happy Pear's dish with a deep, lively aromatic note. Serve with wholewheat couscous, noodles, brown rice or toasted wholemeal pitta.
- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
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.
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.
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.
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.