Step 1

Heat the oil on a medium setting in a large casserole or deep sauté pan.

Step 2

Add the onion and fry gently until softened but not browned.

Step 3

Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.

Step 4

Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning. Stir well, cover and simmer for 15 minutes.

Step 5

Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.

Step 6

Stir in the lime juice, coriander and almonds. Serve with crème fraiche or yoghurt, Naan bread and poppadoms.