Vegetable Niramish (3)

1 large potato, peeled and cut into chunks
120g/4 oz cauliflower florets, fresh
1 green bell pepper, seeded and cut into 2.5cm/1 inch pieces
2 small carrots, peeled and cut into chunks
120g/4 oz mushrooms, chopped
45ml/3 tbsps oil
1 onion, chopped
2 cloves garlic, crushed
5ml/1 tsp ground cumin
salt
5ml/1tsp ground coriander
5ml/1 tsp chili powder
5ml/1 tsp turmeric
90ml/ 6 tbsps vegetable stock
juice of 1 lime
2 sprigs fresh coriander leaves, chopped
1 green chili, seeded and finely chopped

Heat the oil for about a minute, add the onion, garlic and ground cumin.

Cook for a minute or two to slightly soften the onion. Add the carrots, cover, and cook for 5 minutes on medium heat. Add the potato, cover, and cook for another 10 minutes.

Add the cauliflower, green pepper. Sprinkle on the ground spices and pour over the stock.

Stir well and cook for a further 5 minutes, then add the coriander leaves, chili, and the lemon juice.

Cook for a further few minutes until the vegetables are cooked but still crisp.