This mildly spiced Indian dish combines potatoes, courgettes, cauliflower and carrots with a medium-heat Curry Powder, yoghurt and ground almonds for a delicious dish that can be served as a vegetarian main meal or as a vegetable accompaniment.
Heat the oil in a large pan and fry the onion, potato, courgettes, cauliflower and carrots until slightly softened. Add the Curry Powder and flour, then cook for 1 minute, stirring.
Blend in the milk, yoghurt, salt and sugar and bring to the boil. Cover and simmer gently for 15 minutes.
Add the peas and sweetcorn and simmer for a further 5 minutes. At the end of cooking stir in the ground almonds and single cream.