Instructions

1. Peel then finely slice the onion, garlic and ginger.
2. Chop the carrots into bite-sized chunks. Separate the cauliflower florets.
3. Heat two Tbsps of oil in a large pan. Gently sauté the onion and garlic for 5 minutes, then add the carrots and cauliflower. Cover and cook for another 5 minutes.
4. Add the ground spices and tomato purée, stir to coat well. Add the chopped tomatoes and cinnamon, then pour enough vegetable stock over the vegetables to cover them completely. Season with salt and pepper to your taste. Bring to the boil, cover and gently simmer over low heat for 25-30 minutes until the vegetables are tender.
5. Add the peas, then bring to the boil and cook for 5 minutes.
6. Stir through the chopped coriander leaves before serving.