1. Spread the sliced onions and chopped garlic over the base of a large non-stick saucepan. Cover and cook over low heat 15 minutes until soft and starting to brown.
2. Sprinkle in the curry powder and turmeric. Cover and cook over very low heat for 2-3 minutes to release spice flavours.
3. Stir in the vegetable stock tomato puree lemon juice cauliflower and carrots. Cover and simmer gently for 30-45 minutes stirring occasionally.
4. Add the green beans and tomatoes cover and simmer for a further 10-15 minutes. Season to taste.
5. Serve with yogurt dips for a starter with Curries or add to salads for lunch.
