Curried Cake with Coriander Chutney

Curried Cake

• 100 g polenta
• 5 g fresh coriander leaves
• 1 - 2 fresh green chillies, halved, deseeded, to taste
• 5 g fresh root ginger, peeled, cut in round slices (2 mm)
• 100 g courgettes, cut in pieces (2 cm)
• 100 g carrots, cut in pieces (2 cm)
• 3 medium eggs
• 100 g fat-free plain yoghurt
• 40 g groundnut oil, plus 3 Tbsp for frying
• 100 g plain flour
• 1 ½ tsp baking powder
• 1 tsp ground turmeric
• 2 Tbsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 pinches garlic powder
• 6 dried curry leaves

Coriander Chutney

• 100 g red onions, quartered
• 50 g fresh coriander, cut in pieces
• 40 g olive oil
• 30 g lemon juice
• 30 g water
• 1 garlic clove
• 1 fresh green chilli, halved, deseeded
• ½ tsp cumin seeds
• ½ tsp sugar
• ½ tsp fine sea salt