Found on page 264 of the Vegetarian and Wholefoods Bible.
- 2 tsp Cumin
- 2 tsp Pepper
- 2 Cardamom pods (seeds only)
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 3 tbsp Oil
- 1 Chilli, chooped
- 2.5cm Ginger grated.
- ½ tsp Salt
- 2 Large Potatoes
- 225 g Cauliflower florets
- 225 g Okra (I substituted with green beans)
- 150 ml Yogurt
- 150 ml Vegetable Stock
For the Garnish
- Toasted Almonds
- Fresh Coriander
Heat the oil in a large pan, and fry the chilli, ginger and spices for a few minutes, stirring continuously.
Stir in the potatoes and cook for 10 minutes.
Add the cauliflower and okra (or beans) and cook for 5 minutes.
Add the yogurt and stock, and bring back to the boil. Cover and simmer for 20 minutes.
Garnish with toasted almonds and fresh coriander leaves.
The original recipe used freshly ground spices, which I've converted to pre-ground versions.