Vegetable Balti - Asian vegetable curry

This recipe was in my most recent Cuisine magazine and is a 'make again' one. It had a real depth of flavour and wasn't too difficult to make. The best part of the process was crushing the spices after they had been roasted - the smell amazing. I used a pestle and mortar rather than the back of a knife because I don't like big chunks of spices in meals.
The chillies I used can't have been too hot, the meal was pretty mild but good for little people eating it!
I have to admit to purchasing ready made Nann bread which I heated in a dry pan. They were pretty good and a welcome addition to scoop up the left over sauce.







Vegetable Balti 
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp cardamom seeds
1 tsp whole coriander seeds
4 tbsp vege oil
1 small onion, finely diced
2 cloves of garlic, finely chopped
2 green chillies, deseeded and finely sliced
375g can chickpeas, drained and rinsed
300 g pumpkin, peeled, deseeded and cut into 2cm dice
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/2 cup vege stock
150g button mushrooms, quartered
1 tsp tomato paste
8 cherry tomatoes, halved
300g baby spinach
2 tsp mango chutney (or other sweet chutney)
flat bread or steamed rice to serve

In a hot wok, dry fry the fennel, cumin, cardamom and coriander seeds for two minutes or until they start to pop. Pour out of wok on to a chopping board and set aside to cool.
Heat the oil in the wok then stir fry the onion and garlic for 2-3 minutes or until aromatic. Add the chillies and fry for a further 2 minutes then add the chick peas and pumpkin.
Crush the whole toasted seeds wit the back of large knife then combine with the turmeric and cinnamon. Add to the wok and cook for 1 minute, stirring to coat the vegetables in spices. Add the stock then stir in the mushroom and tomato paste and cook for 2 minis or until the mushrooms start to colour.

Stir in the tomatoes, spinach and chutney, along with 3-4 tbsp of water - just enough to make a sauce consistency. Cook for a further 3 minutes. Season the curry with white pepper and salt then serve with hot flat bread or steamed rice.