A vegetarian one-pot meal that is lovely by itself, especially with Spiced Lentil Dahl

3 tbsp vegetable oil

1 large onion, chopped finely

2 tbsp ground coriander

2 tbsp ground cumin

1 tsp ground turmeric

2 cloves garlic, finely chopped

2 tsp fresh ginger, chopped finely

120ml Greek style yoghurt

2 tbsp ground almonds

4 tomatoes, finely chopped

6 medium potatoes, scrubbed and quartered lengthways

2 large fresh chillies, deseeded and chopped finely

15 little chantenay carrots, scrubbed and quartered lengthways, or 5 medium carrots sliced

250g green beans, halved

2 tbsp fresh coriander leaves, chopped, to garnish

• Put a casserole dish that has a tight fitting lid into the ove and turn it to 180C

• Heat the oil in a large heavy bottomed pan. Add the onion, and fry, stirring continuously, for 6 minutes

• Add the ground coriander, the cumin and the turmeric, and fry, stirring continuously, for 1 minute. Add half the ground almonds, the garlic and ginger, and fry for 1 minute, stirring continuously

• Lower the heat to medium, then gradually stir in the yoghurt, and cook, stirring continuously, for 2 minutes. Add the rest of the ground almonds, half the tomatoes and 250mls of boiling water. Stir again, then add the potatoes and a tsp of salt. Lower the heat to a simmer, cover and cook for 7 minutes

• Add the chillies, the carrots and the beans, stir gently, then pour it all into the casserole that's been heating in the oven. Put the lid on, and put it back in the oven. Alternatively, you can cover the pan and simmer it very gently till all the vegetables are tender

• When all the vegetables are tender, add the remaining tomatoes, season to taste, cook for 1 minute more, then serve, sprinkled with the fresh chopped coriander