Butter bean and vegetable curry with lime pickle recipe
 Chargrilled vegetables add a real depth of flavour to this fragrant vegan curry, served with homemade lime pickle. 2 tbsp vegetable oil2 shallots, shredded2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed360g/12½oz preserved lemons, quartered3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 2 tbsp vegetable oil 2 shallots, shredded 2 tbsp coriander seeds, toasted and crushed 1 tbsp cumin seeds, toasted 1 tbsp black mustard seeds 1 piece fresh root ginger, julienned 6 garlic cloves, crushed 360g/12½oz preserved lemons, quartered 3 green chillies, sliced 2 tbsp hot curry paste 3 limes, juice and julienned zest 1–2 tsp palm sugar 1 tbsp tomato purée salt and freshly ground black pepper 200g/7oz soaked butter beans2 celery sticks1 carrot, chopped1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs2 tbsp olive oil salt and freshly ground black pepper 200g/7oz soaked butter beans 2 celery sticks 1 carrot, chopped 1 onion, quartered 2 bay leaf 1 small bunch fresh rosemary 2 garlic bulbs 2 tbsp olive oil salt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut creamsalt and freshly ground black pepper 2 red onions, quartered 1 spring cabbage, quartered 1 sweet potato, peeled and chopped handful green beans handful sugar snap peas 15 fresh curry leaves 1 tbsp crushed fresh root ginger 6 garlic cloves, crushed 1 tbsp cumin seeds 2 tsp crushed black peppercorns 1 tbsp crushed coriander seeds 3 Thai green chillies, chopped 200ml/⅓ pint coconut cream salt and freshly ground black pepper 10g/1⁄3oz fresh coriander10g/1⁄3oz fresh parsley2 limes, to squeeze 10g/1⁄3oz fresh coriander 10g/1⁄3oz fresh parsley 2 limes, to squeeze Method To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic.Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed.To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft.Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside.In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg.Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. To make the lime pickle, heat the vegetable oil and fry the shallots, spices, ginger and garlic. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. Add the preserved lemons followed by everything else. Taste and season with salt and black pepper as needed. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. To make the beans and vegetables, throw everything into a large pot. Cover with water and bring to a boil. Skim and simmer for 1½ hours until soft. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. Drain, reserving the cooking liquor and vegetables, then dice up the vegetables. Stir through the beans with the liquor, add olive oil and season well with salt and black pepper. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. To make the curry, chargrill the red onions, spring cabbage, sweet potato, beans and sugar snap peas. Set aside. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. In a separate pan, fry the curry leaves with the ginger, garlic, cumin, black pepper and add the grilled veg. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle. Stir in the stewed beans and vegetables then add the coconut cream and stir through the fresh herbs and freshly squeezed lime. Taste, season with salt and black pepper and serve with flatbreads, if you like, and the lime pickle.