Instructions: 1 Heat a wok or saute pan, add half the oil, the bay leaf and cinnamon and cook for 30 seconds, stirring. Add two- thirds of the onions and cook for 5 minutes over a high heat.

2 Add the potatoes, cauliflower, carrots and parsnips to a large pan of boiling water and simmer for 5 minutes until just tender. Chop up the chillies, ginger and garlic and place in a food processor or blender with the tomatoes. Whizz until smooth.

3 Add the turmeric, coriander and cumin to the onion mixture and cook for another minute, stirring. Season generously. Pour in the coconut milk and allow to bubble down, stirring, then tip in the tomato mixture and stir until well mixed and slightly reduced.

4 Strain the vegetables and add them to the pan. Bring to a simmer, then leave for 8-10 minutes or until they are are tender. Heat a separate wok or frying pan. Add the remaining oil and fry the rest of the onions over a high heat for a few minutes, stirring.

5 Add the almonds and stir-fry until golden, then tip in the mustard seeds and stir-fry for 30 seconds until they pop. Add the rice and sultanas and stir-fry for another 2-3 minutes until tender, season.

6 Cook the poppadoms according to manufacturers instructions. Stir the coriander into the rice and then arrange some on a serving plate. Spoon over some of the curry and serve at once.

7 For the Poppadom Baskets: Place a small amount of baking beans on a square of greaseproof paper in the centre of the poppadom. Place on kitchen paper in a microwave on high for 45 seconds. When cool, fill with rice.

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