Ingredients

Steps

• Heat 28.4ml of vegetable oil in a large lidded saucepan over medium heat.
• Add the red onion, aubergine, and garam masala and fry for 8 to 10 minutes until browning.
• Toast the cumin and coriander seeds in a small frying pan until fragrant.
• Add the toasted seeds to the onion mixture and stir well.
• Add okra, cauliflower, peas, turmeric, coconut, and 200ml of vegetable stock.
• Cover and simmer the mixture for 15 to 20 minutes until cauliflower is tender.
• Season with salt and pepper to taste before serving.