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Butter bean and vegetable curry with lime pickle

Fruit and vegetables

2 shallots, shredded
1 piece fresh root ginger, julienned
6 garlic cloves, crushed
3 green chillies, sliced
3 limes, juice and julienned zest
2 celery sticks
1 carrot, chopped
1 onion, quartered
1 small bunch fresh rosemary
2 garlic bulbs
2 red onions, quartered
1 spring cabbage, quartered
1 sweet potato, peeled and chopped
handful green beans
15 fresh curry leaves
1 tbsp crushed fresh root ginger
6 garlic cloves, crushed
3 Thai green chillies, chopped
10g/1⁄3oz fresh coriander
10g/1⁄3oz fresh parsley
2 limes, to squeeze

Tins, packets and jars

360g/12½oz preserved lemons, quartered
2 tbsp hot curry paste
200g/7oz soaked butter beans
200ml/⅓ pint coconut cream

Cooking ingredients

2 tbsp vegetable oil
2 tbsp coriander seeds, toasted and crushed
1 tbsp cumin seeds, toasted
1 tbsp black mustard seeds
1 tbsp tomato purée
salt and freshly ground black pepper
2 bay leaf
2 tbsp olive oil
salt and freshly ground black pepper
1 tbsp cumin seeds
2 tsp crushed black peppercorns
1 tbsp crushed coriander seeds
salt and freshly ground black pepper

Other

1–2 tsp palm sugar
handful sugar snap peas

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