2 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
1 red chilli, diced
1 tsp grated fresh root ginger
1 tbsp coriander seeds
1 tsp whole cloves
4 green cardamoms
900g/2lb carrots, green beans, aubergine (eggplant), potatoes and cauliflower, cubed
2 tsp ground turmeric
grated zest and juice of ½ lime
200ml/7fl oz/¾ cup full-fat natural yogurt
3 tbsp flaked almonds
1 Heat the oil in a large heavy-based pan. Add the onion, garlic, chilli and ginger and fry very gently over a low heat, stirring frequently, for 10 minutes or until softened.
2 Meanwhile, finely grind the whole spices in an electric grinder or a pestle and mortar.
3 Add the ground spices to the pan and cook for 2 minutes, stirring all the time. Increase the heat, add the vegetables and turmeric and cook, stirring, for 2 minutes.
4 Add the lime zest and juice and 300ml/½ pint/1¼ cups water. Cover the pan and simmer for 30–40 minutes until the vegetables are just tender.
5 Stir in the cream and cook gently over a very low heat until heated through. Do not boil or it will curdle.
6 Sprinkle with the almonds and serve immediately.