Instructions: Boil the cauliflower and peas in water until tender.

Drain.

Cook the onion garlic and ginger in the ghee until golden and tender.

Add the turmeric coriander vindaloo sugar cardamoms and yoghurt and cook for 34 minutes. Add the tomatoes and cook 34 minutes.

Add cauliflower and peas.

Simmer for 34 minutes and serve hot with rice.

Serves 4

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