A good side dish to accompany a curry – I like it best with lamb. It’s a good one if you’re serving a hot curry sauce since the vegetables provide a sweet, almost cooling counter-balance to the heat of the chilli. It also works well with a spiced and roasted piece of meat. Try it with lamb neck fillet which has been rolled in garam masala and a pinch of chilli powder before slowly roasting.

Inspired by and adapted from Anjum Anand’s spicy peas with ginger from her latest book I Love Curry.

Serves 2

Preparation time: 5-10 minutes

Cooking time: 10 minutes


2 tbsp sunflower or vegetable oil

1/2 tsp cumin seeds

1 inch piece of ginger, cut into batons

selection of enough vegetables to serve 2 as a side dish (sticks of carrots, frozen peas, sliced mushrooms, shredded cabbage, small cauliflower florets, shredded runner beans, green beans are all good to choose from)

1 whole green chilli, pierced with a knife or 1/4 tsp chilli powder (optional – if you’re having a hot curry you may want to leave it out)

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp mango powder (this adds a lovely citrus note to the dish so you could use a tiny squeeze of lemon if you can’t get hold of it)




  1. If you’ve plumped for any hard vegetables like carrots, green beans or cauliflower, start by par-boiling them to speed up the cooking. You can either do this in a pan of water, steam them or put them in a bowl with a few drops of water and cook in the microwave on high for a couple of minutes.
  2. Heat the oil in a frying pan then drop in the cumin seeds. Once they start to crackle add the ginger and stir-fry for a minute or so.
  3. Tip in the vegetables and stir-fry for a few minutes before adding the spices and a pinch of salt. Stir well and add a couple of splashes of water to create some steam.
  4. Turn down the heat and cook for a few minutes longer before serving.