Heat your oven to 220°C/Fan 200°C/Gas 6. Scrub the potatoes and pop them in a large pan.
Cover the potatoes with boiling water. Add a pinch of salt. Cover. Simmer over a gentle heat for 10 mins or till tender. Drain. Rinse under cold water.
While the spuds simmer, peel and thickly slice the onion. Halve the peppers and scoop out the seeds and white bits. Cut the peppers into bite-sized pieces. Trim the French beans. When the potatoes are cool enough to handle, cut them into 3 cm cubes.
Tip 5 cardamom pods into a pestle and mortar. Crush lightly to open them. If you don’t have a pestle and mortar, tip them into a small bowl and bash with the end of a rolling pin or a jam jar.
Heat 3 tbsp olive oil in a large frying pan. Add the chilli slices, curry leaves and cardamom pods and seeds. Cook and stir for 1 min till they smell fragrant. Add 1 tsp each fennel seeds and turmeric. Stir.
Add the potatoes and cook for 5 mins till they’re beginning to char. Scatter in the onions and peppers. Cook for a further 5 mins, stirring every so often.
While the veg sizzle, roughly chop the tomatoes. Thinly slice the chilli. Add both to the pan. Add the French beans. Pour in 150ml boiling water. Cook for 2 mins. Squeeze in the tamarind paste, taste and season.
Tip the ratatouille mix on to a large baking tray. Sprinkle over the pumpkin seeds. Roast in the oven for 15 mins to finish cooking everything and lightly brown it. Spoon into warm bowls to serve.