Serve with jasmine rice. First make the curry paste ... Atul says: This is my vegan version of an Iranian classic, a rich dish with the walnuts and pomegranate flavourings and a hint of cinnamon.
A delicious, rich, vegan curry made with store cupboard spices and ... Meanwhile, for the rice, put the basmati rice and bay leaf into a saucepan with 450ml/16fl oz water and a generous pinch ...