1 piece (1-inch) fresh ginger, peeled
2 garlic cloves, crushed
1 tblspn vegetable oil
1/2 tsp fennel seeds
1 onion, halved and thinly sliced
1/4 tsp ground cumin
1/4 tsp ground coriander
1 1/2 C canned chopped tomatoes
Florets from 1 head of cauliflower
2 carrots, peeled and julienned
4 oz green benas, trimmed and cut into 1 1/2 inch pieces
2 tblspns chopped cilantro
sea salt to taste
Drop ginger, garlic and a few drops water into a food processor. Process until it forms a rough paste; set aside.
Heat oil in a wok over medium-high heat until hot. Add fennel seeds and stir-fry until they are fragrant and start to pop. Add onion and ginger-garlic paste; cook until golden. Stir in cumin and coriander, then add tomatoes. Cook 1 minute, until liquid is almost evaporated.
Add cauliflower, carrots and a few drops of water. Cover and cook 2 minutes. Add green beans, season with salt, and cook uncovered, until vegetables are tender. Remove from heat. Stir in cilantro. Serve immediately.