Vegetable Kashmiri

Found on page 264 of the Vegetarian and Wholefoods Bible.


For the Garnish


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.