Instructions: Soak the cashews in 175ml boiling water for 15 minutes and puree in a blender. Set aside.

In a heavy saucepan, heat the oil over a low heat and sizzle the cardamom and cinnamon for 30-40 seconds.

Add the onions, ginger and chillies. Increase the heat to medium and fry the onions until they are soft and translucent (5-6 minutes). Add the spices and stir, then add the potatoes, beans and carrots. Pour in 450ml luke warm water and bring to the boil. Reduce the heat to medium, cover and cook for 3-4 minutes.

Drain and rinse the aubergines and add to the pan along with the pumpkin, turnips and salt. Cover and cook for 5 minutes. Add the cashew nut puree, cream and yoghurt. Cook, uncovered for 4-5 minutes.

Stir in the lemon juice and remove from the heat. Serve with any bread or as an accompaniment to meat, poultry or fish dishes.

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