Instructions

1. Peel and slice the onion. Deseed the chilli, then roughly chop. Peel and dice the potatoes. Cut the carrots into 2 cm rings. Tear the cauliflower into small florets. Chop the coriander leaves.
2. In a large pan, add half of the oil and cook the onion until soft. Add the curry powder, chilli and ground almonds, stir for a couple of minutes.
3. Add the potatoes and carrots. Mix thoroughly, then pour in the tomato sauce and enough water just to cover the veggies. Bring to the boil then gently simmer for 25 minutes.
4. Heat the remaining oil in another pan. Add the garam masala, cauliflower and cashew nut, then fry for 5 minutes, then add them to the curry.
5. Cook for a few minutes. When the vegetables are tender, add the coriander and turn off the heat.
6. Serve warm.