Ingredients

• 100g desiccated coconut
• 60graw cashew nuts
• 30g poppy seeds
• 1gfennel seeds
• 1g cassia bark, broken
• 0.6g green cardamom pods
• 0.4gwhole cloves
• 2small green chillies
• 200mlwater

• 1g fennel seeds
• 1g cassia bark
• 0.4ggreen cardamom pods
• 0.2g whole cloves
• 1 long green chilli, sliced

• 40ml sunflower oil
• 2 bay leaves, dried
• 40g ginger paste
• 30g garlic paste
• 4 fresh curry leaves
• 150gthinly sliced red onions, sliced
• 80g canned crushed tomatoes
• 2g turmeric powder
• 16g ground coriander powder
• 4g chilli powder
• 80ml coconut cream
• 80g natural yoghurt
• Sea salt flakes

• 400g desiree potato, peeled and cut into 2cm pieces
• 400g carrots, peeled and cut into 2cm pieces
• 100g green beans, trimmed and cut into 4-5cm-long pieces
• 1/2medium cauliflower, cut into florets
• 100g frozen green peas
• 1/2 bunches fresh coriander, picked into sprigs

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Method

Preparation: 20 minutes
Cooking: 50 minutes

1. For the paste, place ingredients in a food processor and process, drizzling with the water until mixture forms a smooth paste.

2. For sauce, heat oil in a large heavy wide-based pan, add the tempering spices and cook until spices begin to crackle, then add bay leaf, ginger and garlic pastes, curry leaves and sauté for 3 minutes, stirring, or until the raw flavour is cooked out. Add onions and cook until softened and golden brown. Add tomatoes, turmeric, ground coriander and chilli powder; cook, stirring until well combined. Add paste and cook for a further 10 minutes.

3. Add potatoes, carrots, and beans; sauté for 3 minutes. Add 2 litres of water and bring to the boil. When vegetables are half done add the cauliflower and peas. Add coconut cream and yoghurt; simmer until all vegetables are tender. Season to taste with salt.

4. Stir through fresh coriander, to serve.