• 2 tablespoons ghee
• 1 large (200g) onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon chilly powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 6 cardamom pods, bruised
• 4 cloves
• 8 curry leaves
• 1/3 cup (30g) shredded coconut
• 1/2 cup (125ml) water
• 400ml can coconut milk
• 2 teaspoons salt
• 4 medium (800g) potatoes, unpealed, quartered
• 1 small (1kg) cauliflower, chopped
• 1 cup (125g) frozen peas

Heat ghee in medium pan; cook onion and garlic, stirring, until onion is browned lightly.

Add all spices; cook, stirring, until fragrant.

Add cury leaves, coconut, water, milk, salt and potatoes; simmer, covered, for about 15 minutes or until potatoes are just tender.

Add cauliflower; simmer, covered, about 10 minutes or until cauliflower is just tender.

Stir in peas; simmer until peas are heated through.