2 large potatoes, peeled and diced
1/2 cauliflower, cut into bite sized pieces
2 large carrots, diced
2 tablespoons margarine
1 large onion, chopped
4 garlic cloves
1 tin plum tomatoes, diced
4 small mild chillies, chopped
1 teaspoon ginger
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon mustard powder
1 teaspoon turmeric
pinch of nutmeg
pint of cinnamon
3 tablespoons fresh corriander, chopped
200g broad beans, sliced
200g plain yoghurt
Heat margarine in wok.
Add onion saute until translucent.
Add garlic continue until onion golden.
Add tomatoes, chiles, ginger, salt and spices.
Bring to a simmer, then stir in potatoes, cauliflower, and carrots.
Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the corriander.
Simmer for another 20 min over low heat, until vegetables and tender but firm.
While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.
Steam runner beans separately until bright green and crisp tender.
Stir into vegetable mixture.
Remove from heat and stir in yoghurt.
Serve at once.
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