ingredients
serves 4
2 pound fresh and frozen vegetables, for example 1 small cauliflower, carrots, potatoes, eggplants, peppers, zucchinis and sweet corn
1/2 pound onions
2 tablespoons oil
4 cardamoms
1 cinnamon stick
bay leaf
3 cloves garlic, crushed
2 tablespoons garam masala
1/2 teaspoon chilli powder
salt and pepper
1/2 pint vegetable stock
2 tablespoons chopped fresh cilantro
cilantro sprigs to garnish
method
1. Prepare your selection of vegetables according to their type.
2. Finely chop the onions. Heat the oil in a large pan, add the remaining ingredients, except the stock and cilantro, and cook, stirring continuously, for a few minutes.
3. Add the onions to the pan and continue to cook until they are soft but not browned.
4. Pour in the stock and bring to the boil, then add the vegetables and cook gently, covered, until they are tender - about 15 to 20 minutes.
5. Stir in the chopped cilantro 5 minutes before the end of the cooking time, taste and adjust the seasoning if necessary.
6. Serve garnished with cilantro sprigs.
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