For 4 Person(s)
Heat oven to 150C/gas 2.
Heat the oil in a large pan, add the onion and all the spices and cook over a very low heat for 5 minutes. Then add the chilli, garlic, ginger and fry for a minute then add the squash, cauliflower and pepper, season well with sea salt and black pepper, and pour over the stock, cook for 1 hour and 20 minutes, or until the vegetables are tender. Then stir in the peas, yoghurt and ground almonds, season and heat through for a further 10 minutes.
To serve, scatter with toasted flaked almonds and coriander leaves.
Serve with naan bread and rice and more yoghurt if required.