This classic dish is hearty and satisfying, and the fresh root ginger, garam masala, turmeric and chilli make it wonderfully warming. Serve with warm, fluffy naan breads.
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Put the oil in a large, non-stick lidded pan and set over a medium heat. Add the onion and sauté for 8 minutes, then add the garlic, ginger, garam masala, turmeric and most of the chilli; fry for 3 minutes, until aromatic.
Halve the tomatoes, then add to the pan with the potatoes and 300ml water; season with salt, cover and bring to the boil. Simmer for 5 minutes, then add the cauliflower, cover and cook for 10 minutes. Add the green beans and simmer, uncovered, for 5 minutes, until the vegetables are tender but not falling apart. Stir in the lime zest and juice; season. Scatter over the coriander leaves and the remaining chilli, then serve with naan bread.
Typical values per serving when made using specific products in recipe
Energy | 2,180kJ/ 519kcals |
|---|---|
Fat | 15g |
Saturated Fat | 1.7g |
Carbohydrates | 74g |
Sugars | 17g |
Fibre | 12g |
Protein | 16g |
Salt | 1.3g |
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