Blumenkohlarama Curry

Ingredients:
Chicken
Cauliflower (lots)
Carrots
Green beans
Mange tout
Shallots
Potatoes
Yoghurt
Coconut milk
Assorted other spices, and bits and pieces (see below)

How to make it:
Cut the chicken into pieces and leave to marinate in a very spicy, saucy marinade (lots of yoghurt, plus coconut milk, turmeric, garam masala, chilli powder, coriander, cardamom pods, salt, pepper, oil).
Leave it to stand for as long as possible (preferably in the fridge so that the little bb doesn't worry about it becoming furry). After that, it's easy-peasy. Fry off the carrot and shallots, scooping out and adding the chicken - try not to add too much of the marinade at this stage. At the same time, sling the potatoes into the pot of water which you cleverly put on to boil earlier. Oh - it's the same pot in which you have already parboiled the green beans. Add those beans to the frying pan. When the tatties are softening (NOT soft) chuck the cauliflower and mange tout into the frying pan as well. Drain the potatoes and transfer the stuff from the frying-pan into the saucepan.
Now fry the potatoes in the pan, until they are slightly crisp and golden-brown. At the end, tip some spicy stuff over the potatoes (I used some chilli sauce, mixed with tabasco, honey and honey mustard).

How it tastes:
Excellent! (Although those with a less-refined palate may want to add salt when the meal is already on her plate).