Time to prepare: 20 mins
Time to cook: 35 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
110g/4oz potato, peeled and diced
110g/4oz carrot, peeled and diced
110g/4oz French beans, diced
175g/6oz cauliflower in small florets
110g/4oz frozen peas, defrosted
4 tbsp vegetable oil
4 tbsp cashew nuts
½ tsp garam masala
2 tbsp dhana jeera powder (This is used extensively in Gujarat-style cooking and is a mixture of roasted and ground coriander and cumin seeds in a ratio around 3:1, so you can make your own if the mixed powder is difficult to obtain)
2½ cm/1 in piece of root ginger, finely grated
4 tbsp soya milk
2 tbsp soya cream
1 tsp sugar
1 tsp salt
2 tbsp fresh coriander, chopped
Instructions
Steam (or boil or microwave) the potato, carrot, beans and cauliflower (remembering the cauliflower will take less time to cook) until just tender.
Heat oil in large pan and fry cashews until light brown.
Add spices and ginger and fry for a few seconds. Then add all vegetables and cook for 4 minutes, stirring occasionally.
Add milk, cream, sugar and salt and mix thoroughly. Heat through gently, check for seasoning and serve garnished with chopped coriander.
