Its Indian range includes distinctive eastern flavours such as coriander leaf, curry leaf, jalapeno chilli, caramelised onion, green cardamon
, cumin seed, coriander seed and a piquant curry spice blend infused in sunflower oil.
2 tsp of ground coriander, 2 tsp cumin seeds, 1 tsp fennel seeds, seeds from 1 tbsp green cardamon
pods, 1 chilli, deseeded and chopped finely (or pinch of chilli flakes to taste)
225g (8oz) red lentils, washed; 1tbsp curry powder; 1 tsp ground turmeric; 8-10 okra, trimmed; 225g (8oz) cauliflower florets; 225g (8oz) mooli peeled and sliced thickly; 1 medium onion, sliced thickly; 2 tsp unrefined soft brown sugar; sea salt to taste; 4 small tomatoes, quartered; 1 red pepper, de-seeded and chopped; 3 tbsp vegetable oil; 1/1 tsp mustard seeds; 2 whole dried chillies; 1/1 tsp cumin seeds; 2 green cardamon
pods; 2 cloves garlic, crushed; fresh coriander leaves to garnish.