Ingredients

• 1 tsp cloves
• 1 tsp fennel seeds
• 1 tsp black mustard seeds
• 4 cardamom pods
• seeds only
• ½ tsp black peppercorns
• 1 tsp ground cumin
• 1 dried red chilli
• 1 tsp coriander seeds
• 1 tbsp ground turmeric
• 1 cinnamon stick
• 1 tsp ground ginger
• 4 curry leaves
• handful dried apricots
• 1 tbsp olive oil
• 1 red onion
• roughly chopped
• 1 red pepper
• seeds removed
• roughly chopped
• 1 yellow pepper
• seeds removed
• roughly chopped
• 2 garlic cloves
• finely chopped
• 1 small cauliflower
• cut into bite-sized pieces
• 400g tin chickpeas
• drained and rinsed
• handful green beans
• roughly chopped
• 1 heaped tbsp peach chutney
• 2 tbsp roughly chopped parsley
• 320g/11oz long-grain rice
• to serve
• 4 flatbreads
• to serve

Directions

• Toast the spices in a dry frying pan over a low heat. Grind in a spice grinder or pestle and mortar. Place in a jar and seal tightly with a lid ready to use.
• Put the dried apricots in a bowl of warm water for 10 minutes
• or until rehydrated. Drain
• cut into thin slices and set aside.
• Heat the oil in a frying pan over a medium heat. Add the onions
• peppers and garlic and fry for 10 minutes
• or until soft.
• Stir in a tablespoon of the spice mix. Add the cauliflower
• chickpeas and green beans. Carefully pour in a little boiling water and simmer for 10–15 minutes
• or until soft.
• Meanwhile
• cook the rice according to the packet instructions.
• Stir the dried apricots and chutney into the curry and sprinkle over the parsley. Serve with the rice and flatbreads.