wash and cut cauliflower and broccoli into small florets. Peel, wash and chop onion and garlic. Wash, halve, deseed and cut capsicum into half-inch sized cubes. Crush peppercorns.
Blanch almonds in one cup of boiling water for two minutes. Drain, peel and grind to a fine paste with half a cup of water.
Heat butter in a pan, add onion and garlic and saute till onion begins to change colour.
Add cauliflower, capsicum, red chilli flakes and mix. Cover and cook for three minutes.
Add tomato puree, tomato ketchup, salt, crushed peppercorns, nutmeg powder, white sauce, mixed herbs, almond paste, broccoli and half a cup of water. Stir to mix well. Cover and cook for five minutes. Serve hot.