Vegetable Curry Indian Recipe

Ingredients

1 small cauliflower
225 g/1/2 lb carrots
225 g/1/2 lb french beans
100 g/4 oz ghee or
  120 ml/4 fl oz cooking oil
1 large onion
2 teaspoons chilli powder
1 tablespoon ground cumin
1*5-cm /2 inch stick of cinnamon
1/2 tablespoon ground coriander
2 teaspoons ground turmeric
4 cloves
4 cardamoms
100 g/4 oz tomato puree
300 ml /1/2 pint chicken stock
2 teaspoons black pepper

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-size 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 chilli powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add 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 chicken stock. Add the salt and black pepper , cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked.