1/2 cauliflower, broken into small florets
1 large potato, peeled and diced
1 cup green beans, trimmed
2 zucchini, sliced
2 green chilies
3cm piece of fresh ginger, peeled
1/2 cup plain non diary yoghurt
2 tsp ground coriander
1/2 tsp ground turmeric
2 tbsp ghee or vegetable oil
1/2 tsp garam masala
1 tsp cumin seeds
2 tsp sugar
1 pinch ground cloves
1 pinch ground cinnamon
1 pinch ground cardamom
1/2 tsp salt
1/2 tsp ground black pepper
bring a large pan of water to boil. Add the cauliflower and potato, cook for about 5min. Add the beans and zucchini and cook for 2-3min.
Cut chilies in half, remove seeds, coarsely chop them. Finely mince the ginger. Mix the chilies and ginger in a small bowl.
Drain the vegetables and place them into a deep bowl. Add the chili and ginger mixture, with yoghurt, coriander and turmeric. Season with plenty of salt and pepper and mix well.
Heat the ghee or oil in a large frying pan. Add the vegetable mixture and cook over a high heat for 2 min, stirring occasionally.
Stir in the garam masala and cumin seeds, continue cooking for another 2 min.
Stir int he sugar and remaining spices and cook for 1-2min or untill the liquid is evaporated.
Notes: to make a lower protein version omit or reduce the potato. To make the dish less spicy reduce the amount of chili and ginger used.
(recipe adapted from The Vegetarian kitchen. L.Fraiser)
The Wooden Spoon 