Ingredients:
1⁄4 cup vegetable oil
10oz (300g) red-skinned potatoes, diced
5 green cardamom pods, crushed
3 whole cloves
1 cinnamon stick, broken in half
2 tsp cumin seeds
1 onion, finely chopped
2 tsp peeled and grated fresh ginger
2 large garlic cloves, crushed
1 1⁄2 tsp ground turmeric
1 tsp ground coriander salt and freshly ground black pepper one 14.5oz (411g) can chopped tomatoes pinch of sugar
2 carrots, diced
2 fresh hot green chilies, seeded (optional) and sliced into thin rounds
1 cup sliced Savoy or green cabbage
1 cup cauliflower florets
1 cup thawed frozen peas
2 tbsp chopped cilantro
toasted sliced almonds, to garnish

Method:
1 Heat the oil in a large frying pan over high heat. Add the potatoes and cook, stirring often, for 5 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.

2 Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and stir until the spices are very fragrant. Add the onion and cook, stirring often, for about 5 minutes, or until softened. Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper. Stir for 1 minute.

3 Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the carrots, chilies, and 1 cup of water, and bring to a boil, stirring often. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed.

4 Stir in the cabbage, cauliflower, and peas. Return the heat to medium and simmer for about 10 minutes, or until the vegetables are tender. Stir in the cilantro and season again.

5 Remove and discard the cardamom pods and cloves. Transfer to a serving bowl, sprinkle with almonds, and serve hot.

Notes and Tips:
good wIth Lots of basmati rice or naan bread.

PrePare ahead The curry can be made 1 day ahead, covered and refrigerated. Reheat over low heat, adding water if the sauce is too thick.

Vegetable curry recipe