ingredients
serves 6
1 large onion, peeled and chopped
4 garlic cloves, peeled and chopped
4 red chillies, deseeded and chopped
2 tsp grated fresh root ginger
4 tbsp sunflower oil
2 tsp ground cilantro
1 tsp each ground cinnamon, paprika, fenugreek, turmeric and mustard powder
1/2 tsp ground cumin
3 cardamom pods, bruised
1 pound ripe tomatoes, chopped
3/4 pound peeled potatoes
3/4 pound peeled, deseeded butternut squash
2 tbsp lemon juice
17 ounce can chickpeas, drained
1/2 pound French beans, halved
salt and pepper
cilantro leaves, to garnish
method
1. Put the onion, garlic, chillies and ginger into a food processor and blend until fairly smooth.
2. Heat the oil in a saucepan, add the onion mixture and fry gently for 10 minutes until lightly golden, then stir in the spices. Add the tomatoes and cook for a further 5 minutes.
3. Cut the potatoes and squash into 1 inch cubes and add to the pan with the lemon juice, chickpeas and 3/4 pint water. Bring to the boil, partially cover and simmer for 30 - 45 minutes until the potatoes are tender.
4. Add the French beans and cook for a further 5 - 10 minutes. Season with salt and pepper to taste.
5. Scatter over the cilantro and serve with naan bread and poppadoms.
