INGREDIENTS

INSTRUCTIONS

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.
Per serving: 838 Calories; 61g Fat (63% calories from fat); 15g Protein;
65g Carbohydrate; 73mg Cholesterol; 1687mg Sodium
NOTES : Originally called for chicken stock.
Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.

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