Preparation / Directions:
Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top and tail the French beans and cut into bite-sized pieces. Parboil all the vegetables together in a large saucepan.
Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly. Fry the onion gently until it softens, then add the chili powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add the cloves and cardamoms. Add the tomato puree mixing in well and cook for a further minute.
Drain the vegetables of their cooking water and add to the pan together with the vegetable stock. Add the salt and black pepper, cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked.
NOTE: Originally called for chicken stock.
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