1 chop the onion in half and into thick slices, cut the carrot into thick chunks and add to oil, salt and cook over a low heat, covered, for 15-20 mins (stir occasionally)
2 blitz the chili, ginger and garlic to a paste in a food processor and add to pan, cook for further 5 mins
3 wash and chop sweet pot into 2.5 cm chunks, add to pan with ground almonds, mix well
4 turn up heat and add 250ml water and sultanas, bring to a simmer and bubble for 10-15 mins (lid off) stirring occasionally
5 break cauliflower into florets and it and coconut milk to pan, simmer for further 10-15 mins, covered.
6 check veg is cooked and then turn off heat and add peas, more salt, lemon juice, the coriander chopped and the coconut sprinkled on top. I serve it with white rice, rotis and some lime pickle. Some sharp apple cider would be a great partner too.