Ingredients

• vegetable oil
• for frying
• 1 small red onion
• peeled
• finely sliced
• 1 small aubergine
• trimmed
• diced into 2cm/¾in cubes
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp coriander seeds
• 150g/5oz okra
• 150g/5oz cauliflower florets
• 75g/3oz frozen peas
• 1 tsp ground turmeric
• 50g/2oz dried coconut
• grated
• ½ vegetable stock cube
• dissolved in 200ml/7fl oz water
• salt and freshly ground black pepper

Directions

• Heat two tablespoons of vegetable oil in a large lidded saucepan over a medium heat. Add the red onion
• aubergine and garam masala and fry until starting to brown
• about 8-10 minutes.
• Dry fry the cumin and coriander seeds in a small frying pan until fragrant
• then add to the onion mixture and stir well.
• Add the remaining ingredients
• stirring well to combine
• then cover the pan with a lid.
• Bring the mixture to a simmer and cook for 15-20 minutes
• stirring occasionally
• until the cauliflower florets are tender. Season
• to taste
• with salt and freshly ground black pepper.