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Add the garlic and ginger to a blender with a splash of water and blitz to a fine paste. Set aside
Add the ground almonds with 40mls water to a blender and blend to a smooth paste and set aside
In a heavy bottom non stick large sauce pan heat the ghee or oil over a low heat. Add the panch phoran and fry for 20 seconds. Add the onions and fry for 6 minutes as they begin to soften
Add the garlic and ginger paste fry for 2 minutes. Add the chopped tomatoes and fry for 5 minutes soften with the back of the spoon
At this stage add the cumin and chilli powder along with the potato and carrots. Turn the heat to a medium setting and fry for 4 minutes with the lid on. Stir halfway through
Now add the green beans and cauliflower and fry for 5 minutes. Season to taste and add the water. Lower the heat and simmer for 12-14 minutes with a lid on. Add the almond paste and simmer for a further 3-4 minutes. Garnish with coriander and serve warm with rice or bread.