Method

For the raita, combine the cucumber and yoghurt in a bowl. Thinly slice the mint leaves, add to the yoghurt mixture and season to taste. Reserve a few whole mint leaves for the garnish.

Put 3 tablespoons of cooking oil into a deep frying pan over a moderate heat. Add the garlic, ginger, curry leaves, quill, spices, chilli, onions and a pinch of salt and fry gently without browning for 10 mins.

Add the pumpkin, potatoes, carrots and turmeric and mix well. Cover and cook over a low heat for 20 mins or until the potatoes are almost tender.

Add the cabbage to the pan and mix well. Cover and cook over a low heat for 20mins or until the cabbage has wilted but still has some crunch. Taste and season with more salt if necessary.

Serve the curry warm with the flatbread and raita to the side. Sprinkle the reserved mint leaves on top.

Ingredients

Telegraph cucumber, halved lengthwise, seeds scooped out, grated and squeezed dry (only use

half)

200 grams Plain yoghurt

10 grams Mint

6 Garlic cloves, peeled and finely sliced

100 grams Ginger, peeled and finely chopped

10 Curry leaves

1 Cinnamon quill

15 grams Cumin seeds, toasted

3 grams Fennel seeds, toasted

3 Red chilli

2 Red onions

450 grams Pumpkin

500 grams Potatoes

100 grams Carrots

3 grams Ground turmeric

250 grams Savoy cabbage

4 Small flatbread

45 ml Cooking oil

Salt