Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top and tail the French beans and cut into bite-sized pieces. Parboil all the vegetables together in a large saucepan. Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly. Fry the onion gently until it softens, then add the chili powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add the cloves and cardamoms. Add the tomato puree mixing in well and cook for a further minute. Drain the vegetables of their cooking water and add to the pan together with the vegetable stock. Add the salt and black pepper, cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked. Per serving: 838 Calories; 61g Fat (63% calories from fat); 15g Protein; 65g Carbohydrate; 73mg Cholesterol; 1687mg Sodium NOTES : Originally called for chicken stock. Recipe by: Indian Cooking, Khalid Aziz
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 499 (65%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 61mg||19 %|
|Sodium 513.8mg||18 %|
|Potassium 1538.5mg||40 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 38.1g|
|Protein 15.3g||22 %|
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Calories per serving: 768
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