Instructions

1. Peel then finely chop the onion, garlic, chilli, turmeric and ginger.
2. Heat the oil in frying pan and gently sauté the onion for 5 minutes.
3. Add the garlic, chilli, turmeric and ginger. Stir for another minute.
4. Add the mustard seeds, cumin seeds and coriander seeds, and stir for a few seconds.
5. Meanwhile, cut the cauliflower and broccoli into chunks, the carrot into slices. Add these to the stew.
6. Add the tinned tomatoes then the salt & pepper. Using the tin, add enough water to cover the veggies well.
7. Add the bay leaf and cinnamon bark then bring to the boil.
8. Gently simmer for 10 minutes under cover, then add the broad beans and cook for a further 5 minutes or so, until the beans are tender.
9. Serve warm with chopped coriander leaves.