Vegetable jungle curry

Serves 4-6

Take a chunk of tamarin and soak in some hot water. Peel and rough chop the onion. You can peel ginger with back of tea spoon then finely chop, crush the garlic with black of knife.

Heat a saucepan and add oil, sweat down the onion, garlic and ginger for 4-5 mins on a low heat until translucent. Wash and dice the celery and add to pan, followed by the spices and 400ml stock. Cover and simmer for 10 mins. Peel the sweet potato and wash and de seed peppers, cut into chunks and add to the pot, then add the coconut milk and tomato puree.

Take the stones out of the tamarin and throw. add pulp to pot.leave to reduce and thicken. season to taste. when cooked (25 mins) rinse the rice well under cold water until water runs clear then add 1l of water to the pan and add the rice bring to boil and then add salt and reduce to simmer. cook for 40 mins until rice is semi soft. drain and allow to steam dry for a few mins then place cover back on top and allow to steam meanwhile pick your coriander, keep leaves for garnish discard roots and chop up stem, add them to curry. To plate serve with fresh leaves and cricket flour.