Ingredients (serves 4)

½ tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp ground turmeric
10 curry leaves
3 lime leaves
3 garlic cloves, crushed
1¼-inch piece fresh ginger, grated
1 tsp soy sauce
1 onion, chopped
1 chili pepper, finely chopped
12 cherry tomatoes, chopped
2 tablespoons of coconut powder or 1 cup of coconut milk
2 cups of vegetable stock
1 tablespoon of dried lemon
1 tablespoon of maple syrup
200g mushrooms, chopped
100g green beans, trimmed and halved
1 small eggplant, chopped into bite size pieces
1 tablespoon of coconut oil
salt and black pepper
Handful of fresh cilantro to garnish and lime wedges to serve

Method

Heat the coconut oil over medium heat, add the mustard and cumin seeds until they pop. Add the onion, garlic, ginger, chili, and a pinch of salt to the pan and cook, stirring regularly, until softened.
Add the ground coriander, cayenne pepper, paprika, and turmeric to the pan. After a couple of minutes add the mushrooms and eggplant as well as the tomatoes and cook, stirring, for 3–4 minutes. Add the coconut powder or milk, vegetable stock, soy sauce, dried lemon and maple syrup and simmer for 20 minutes, until the liquid has reduced.
Add the green beans, curry leaves and lime leaves to the curry and simmer for 7–8 minutes. Season to taste with salt and pepper. Serve the curry over the rice, garnish with cilantro leaves, and with lime wedges.