Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top and tail the french beans and cut into bite-size pieces . Parboil all the vegetables together in a large saucepan.
Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly. Fry the onion gently until it softens, then add the chilli powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add tomato puree, mixing in well, and cook for a further minute.
Drain the vegetables of their cooking water and add to the pan together with the chicken stock. Add the salt and black pepper , cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked.