Keralan vegetable curry

Start by preparing the sauce. Put the tomatoes, garlic, spices (cardamom to garam masala) and the water into a food blender or bowl, then using a hand blender or the Magimix, blitz it all up to a smooth sauce. Set aside for a bit.

Add the sunflower oil to a heavy bottomed casserole pot. When hot turn down the heat, add the onion and cook gently for 3 – 4 minutes until translucent.

Prepare the vegetables as follows: break small florets from the main head of the cauliflower; chop the green beans to about 3cm long pieces; chop the carrots to 3cm chunks; cut the potatoes into 5cm chunks and keep fresh under some cold water in a bowl.

Add the spices (coriander and turmeric) and stir into the onion, then put in the carrot pieces and the tomato sauce. Put the top onto the pot and cook at a gentle simmer for 2 – 3 minutes, then add the potato chunks. Cook for a further 5 minutes.

Add the green beans and cauliflower and stir in. Pour in the coconut milk and heat the curry to a boil, then put on the lid and simmer for 20 – 25 minutes until all the vegetables are soft.

About 2 minutes from the end, add the lemon juice and chopped coriander leaves, stirring in.