26 December 2012,20:46 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a large pan. Add the onions, garlic, apple and ginger and fry gently for 5 minutes, stirring occasionally.
  • Stir in the spices and fry gently for a further 3 minutes, stirring constantly.
  • Add the stock and bring to the boil, stirring constantly until the sauce thickens slightly.
  • Add the lemon rind and juice, and salt and pepper to taste, then lower the heat and simmer for 2 minutes.
  • Add the potatoes, carrots and tomatoes. Cover the pan and simmer for 10 minutes.
  • Add the cauliflower, beans, sultanas and nuts.
  • Cover and simmer for a further 10 minutes or until the vegetables are just tender but still crisp and not broken up.
  • Taste and adjust the seasoning. Sprinkle with the coconut and almonds, and serve hot.


  • 2 teaspoon ground turmeric
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon chili powder
  • 750 ml stock
  • Finely grated rind and juice of 1 lemon
  • Salt
  • Freshly ground black pepper
  • 500 grams potatoes, peeled and diced
  • 500 grams carrots, peeled and sliced
  • 500 grams tomatoes, skinned and roughly chopped
  • 500 grams cauliflower florets
  • 500 grams runner beans, sliced
  • 100 grams sultanas
  • 100 grams shelled Brazil nuts


  • 2 tablespoon grated fresh coconut
  • Flaked almonds

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