110g/4oz potato, peeled and diced
110g/4oz carrot, peeled and diced
110g/4oz French beans, diced
175g/6oz cauliflower in small florets
110g/4oz frozen peas, defrosted
4 tbsp vegetable oil
4 tbsp cashew nuts
½ tsp garam masala
2 tbsp dhana jeera powder (This is used extensively in Gujarat-style cooking and is a mixture of roasted and ground coriander and cumin seeds in a ratio around 3:1, so you can make your own if the mixed powder is difficult to obtain)
2½ cm/1 in piece of root ginger, finely grated
4 tbsp soya milk
2 tbsp soya cream
1 tsp sugar
1 tsp salt
2 tbsp fresh coriander, chopped
- Steam (or boil or microwave) the potato, carrot, beans and cauliflower (remembering the cauliflower will take less time to cook) until just tender.
- Heat oil in large pan and fry cashews until light brown.
- Add spices and ginger and fry for a few seconds. Then add all vegetables and cook for 4 minutes, stirring occasionally.
- Add milk, cream, sugar and salt and mix thoroughly. Heat through gently, check for seasoning and serve garnished with chopped coriander.
For more great ‘Spice It Up’ recipes, click here.
