Vegetables In A Creamy Tomato Sauce

A tasty and spicy vegetable dish from Eda Gonsalves

200g fresh green beans, cut into 5cm lengths 200g cauliflower, divided into 1cm inch florets

200g baby carrots, peeled and left whole 200g boiled potatoes

4 tbsp sunflower or olive oil 5 green cardamom pods, bruised

2 bay leaves 2 large onion, finely chopped

2,5cm piece fresh ginger, finely grated 1 tsp ground coriander

½ tsp ground cumin 1 tsp ground turmeric

½-1 tsp chilli powder 1 tbsp tomato puree

1tsp salt, or to taste 150ml warm water

150ml double cream 2 tomatoes, deseeded and roughly chopped

Indian bread or cooked basmati rice, to serve
 
Blanch all the vegetables separately (the green beans will need 3 minutes; the cauliflower 3 minutes; and the carrots 5 minutes) and plunge them in cold water. Cut the potatoes into 2,5cm cubes.

Heat the oil in a medium saucepan over a low heat and add the cardamom and bay leaves. Allow them to sizzle for 30-40 seconds, them add the onion and ginger. Increase the heat to medium and cook for 5-6 minutes, until the onion is soft, stirring regularly.

Add the coriander, cumin, turmeric and chilli powder. Cook for 2-3 minutes, then add a little water and continue to cook for a further minute. Add the tomato puree and cook for about a 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 the heat. Serve with Indian bread or cooked basmati rice.