Ingredients

• 200g/7oz chapati flour
• 75g/2½oz gram flour (chickpea flour)
• pinch salt
• splash groundnut oil
• 175-250ml/6-9fl oz water
• plain flour
• for dusting
• 1 tbsp ghee
• 1 small onion
• peeled
• chopped
• ½ green chilli
• finely chopped
• 4cm/1¾in piece fresh ginger
• peeled
• julienned
• 3 garlic cloves
• peeled
• finely chopped
• ½ tsp garam masala
• ½ tsp ground fenugreek
• ¼ tsp ground cumin
• ¼ tsp mustard seeds (whole)
• pinch asafoetida
• small handful curry leaves (available from some supermarkets and from Asian grocers)
• 1 aubergine
• peeled
• chopped
• 1 butternut squash
• peeled
• seeds scooped out
• chopped
• 3 mixed peppers (yellow
• green and red)
• cores removed
• chopped
• 80g/2¾oz sweet potatoes
• peeled
• chopped
• parboiled
• 150g/5oz okra
• trimmed
• 150g/5oz green beans
• trimmed
• ½ cinnamon stick
• 1 x 400ml/14fl oz can coconut milk
• salt and freshly ground black pepper
• 100g/3½oz ground almonds
• bunch chopped fresh coriander leaves

Directions

• For the chapatis
• in a bowl
• mix together the chapati flour
• gram flour and salt. Add a splash of groundnut oil to the mixture and stir to combine.
• Gradually add the water in a thin stream until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
• Turn out the dough onto a lightly floured work surface and knead lightly until soft and elastic. Cover the bowl with a damp tea towel and set aside for 10 minutes to rest.
• When the dough has rested
• divide it into 12 equal pieces.
• Dust each dough ball with flour
• then roll each out
• one at a time
• onto a heavily floured work surface
• until it forms a circle about 20cm/8in in diameter. Stack the rolled chappatis onto a plate
• separating each with a sheet of greaseproof paper.
• Heat a large frying or griddle pan. When the pan is hot
• add the chappatis
• one at a time
• and grill for 2-3 minutes on each side
• or until golden-brown or until griddle marks appear on both sides. Keep warm until needed.
• Meanwhile
• for the vegetable korma
• heat the ghee in a large frying pan over a medium heat. When the ghee is foaming
• add the chopped onion
• chilli
• ginger and garlic. Fry for 1-2 minutes
• stirring well.
• Add the garam masala
• fenugreek
• cumin
• mustard seeds
• asafoetida and curry leaves and stir well. Continue to fry for 2-3 minutes
• or until the onions have softened and the spices are fragrant.
• Add the chopped aubergine
• butternut squash
• peppers and parboiled sweet potato. Continue to cook for 4-5 minutes
• stirring regularly.
• Add the okra and green beans and cook for a further 3-4 minutes.
• Add the cinnamon stick
• pour over the coconut milk and stir well. Season
• to taste
• with salt and freshly ground black pepper
• then bring the mixture to a gentle simmer. Continue to simmer for 12-15 minutes
• or until the sauce has thickened. (Discard the cinnamon stick.)
• To serve
• spoon the vegetable korma into the centre of four to six serving plates. Sprinkle over the ground almonds and chopped coriander. Serve the chappatis alongside.