Ingredients¼ cup vegetable oil½ tsp cumin seeds2cm ginger, peeled and finely chopped3 garlic cloves, peeled and finely chopped½ onion, finely sliced1 green bird’s eye chilli, split lengthwayssalt, to season1 tomato, roughly chopped½ tsp ground turmeric1 tsp ground coriander½ tsp chilli powder1 carrot, cut into 2cm pieces2 cups cauliflower florets1 potato, peeled and cut into 2cm cubes10 green beans, cut into 2cm lengths1 cup frozen peas1 tbsp roughly chopped corianderjuice of ½ lemonMethodStep 1Heat a lidded frying pan over medium heat, add the oil and fry the cumin seeds until they splutter, then add the ginger and garlic and fry for a minute until fragrant.Step 2Add the onion and green chilli and fry until the onion is lightly browned. Season well with salt, add the tomato and fry for 3 minutes, then add the turmeric, ground coriander and chilli powder, and then the carrot and cauliflower. Fry for a few minutes until the cauliflower starts to brown. Add the potato, beans and peas and mix well.Step 3Add ¼ cup hot water, then cover and cook for about 10 minutes. Uncover and stir everything together. Season again and stir through the chopped coriander and lemon juice. Serve with rice or roti.