Ingredients

• 1 tbsp vegetable oil
• 1 tsp coriander seeds
• ¾ tsp mustard seeds (black preferably but yellow is okay)
• 2 tsp fresh root ginger
• minced
• 2 green chillies
• finely chopped
• ½ tbsp chopped almonds (optional)
• 1 small onion
• finely chopped
• 200g/7oz cauliflower
• cut into florets
• 200g/7oz broccoli
• cut into florets
• 2 medium tomatoes
• chopped
• handful of green beans
• ½ tsp turmeric powder
• 1 tsp salt
• 1 tbsp water
• 200ml/7fl oz coconut milk
• fresh chopped coriander for garnish

Directions

• Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds.
• Once the seeds start to pop reduce the heat and add the ginger
• chillies
• almonds and onion. Stir and cook for two minutes.
• Next add the cauliflower and broccoli florets and stir to mix everything well
• cover and cooked for five minutes.
• Then add the tomatoes
• green beans
• turmeric
• salt and water. Stir and cover the pan
• turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender.
• Finally add the coconut milk and bring to the boil
• reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick.
• Serve garnished with fresh coriander and hot thick chappatis.