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Heat the butter and oil together and fry the onion until soft.
In a separate bowl, beat the buttermilk and flour together until smooth.
Add the tomatoes and sugar and mix well. Stir into the onions and heat through.
Add the butternut, broccoli, spinach, beans or chickpeas and seasoning and heat through. Add the coriander just before serving.
Serve with basmati rice and naan bread or roti.
HINTS & TIPS:
Brown 500 g chicken breasts cut into strips together with the onion for a non-vegetarian option.
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