1 – Bring a pot of water to the boil. Blanch the chunky veg (cauliflower, carrot, green beans) in it for 3-4mins. Strain, then put to one side.
2 – Add 2tsps oil to a large pan. Heat on high, then sauté the onions for 5-7mins, until the edges are brown. Add chiopolte flakes (smoked paprika and cayenne pepper can work well too – or, if you can't find these, simply heat until lightly burnt for the smoky flavour). Remove the onions from the pan, put to one side, then add the bell peppers and sauté for 5-7mins, until the edges are brown. Remove the peppers from the pan.
3 – Add 1tsp oil and heat on a medium heat. Add the cumin seeds, ginger and garlic and cook for 1 min. Add the tomatoes, vinegar, coriander powder, garam masala and chilli powder and mix well. Cook the tomatoes and other veggies of choice for 5-7mins, until tender, stir and mash slightly. Add 1-2tbsp water to help the sauce coat the veggies. Cover and cook for 2-3mins. Take off the heat and serve hot, topped with chopped cilantro.
4 – Serve with rice, flatbread, bread rolls, roti or naan bread.