There is nothing better to accompany a meal than a selection of fresh vegetables in a lightly spiced sauce. The choice of the combination of vegetables is completely flexible, but remember to choose them with visual appeal in mind. Here, carrots, potatoes, and green beans are used to create a colorful appearance.
- 7 oz/200g green beans, cut into 2-inch/5-cm lengths
- 7 oz/200g head cauliflower, divided into 1/2-inch/1-cm florets
- 7 oz/200g baby carrots, peeled and left whole
- 7 oz/200g boiled potatoes
- 4 tbs sunflower oil or olive oil
- 5 green cardamom pods, bruised
- 2 bay leaves
- 1 large onion, finely chopped
- 1-inch/2.5-cm piece fresh ginger, finely grated
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2-1 tsp chili powder
- 1 tbs tomato paste
- Salt to taste
- 2/3 warm water
- 2/3 cup heavy cream
- 2 tomatoes, seeded and coarsely chopped
- Thin, doughy bread or cooked basmati rice to serve
Blanch all raw vegetables separately (green beans and cauliflower will need 3 minutes, carrots 5 minutes), then plunge them into cold water. Cut the potatoes into 1-inch/2.5-cm cubes.
Heat the oil in a medium saucepan over low heat and add the cardamom and bay leaves. Let them sizzle for 30-40 seconds, then add the onion and ginger. Increase the heat to medium and cook for 5-6 minutes, until the onion is softened, stirring frequently. Add coriander, cumin, turmeric, and chili powder. Cook for 2-3 minutes, add a little water, and continue to cook for an additional minute. Add the tomato paste and cook for about 1 minute.
Drain the green beans, cauliflower, and carrots and add to the pan along with the potatoes. Add the salt, stir, and pour in the warm water. Cook, uncovered, for 2-3 minutes, then add the cream. Cook for 3-4 minutes, fold in the tomatoes, and remove from heat. Serve with bread or rice, if desired.
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