Serves – 4

• 450g Root Veg (All of one or a combination of things like carrot, butternut squash, parsnip etc) cut into 1cm dice
• 300g Cauliflower, (or 150g Cauliflower, 150g broccoli) cut into 3cm florets
• 100g French beans, cut in half
• 4 medium onions, cut in 2cm dice
• 2 Indian Bay leaves
• 3cm cinnamon stick
• 1 tsp asafetida
• 2 vine tomatoes, cut in 1cm dice
• 50g plain live set yoghurt
• ½ tsp turmeric
• 2 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala
• 1 tsp salt
• 150ml water (The majority if not all of this will be the saved water from cooking the veg).
• 1.5 inch root ginger, finely chopped into strips
• 2 fresh green chillies, finely sliced.
• 1 1/2 tsp sugar/jaggery
• 180g frozen petit pois peas, thawed
• 30g fresh coriander, chopped
• 15g cashew nuts or flaked almonds toasted per person to serve

Method

• Toast your almonds/cashew nuts, then set aside
• Add 1 tbsp olive oil to a large pan and heat.  When hot add the onion and cook for 3 minutes.
• Add the chopped root vegetables to the onions and cook for a further 10 minutes until browned.
• Add roughly 100-150ml water along with the ginger and chilli and tomatoes, then let everything simmer for another 10 minutes before adding the spices and sugar.  Let it cook for a further 10 minutes, adding a little more water if required, before adding in the cauliflower and broccoli and cook until just done, adding the beans and peas for the last few minutes.
• Turn off and leave to rest for 10 minutes.
• Remove the Cinnamon stick and bay leaves, then stir in the yoghurt and the coriander
• Reheat if required over a medium heat until piping hot and serve with the toasted cashew nuts.