Cauliflower & tomato curry

• onions↗2

  1 quartered, the other thinly sliced

• ginger↗5cm piece cm

  peeled and sliced

• green chillies↗2

  1 halved and deseeded, the other sliced

• garlic cloves↗3

  chopped

• vegetable oil↗2 tbsp tbsp
• turmeric↗½ tsp tsp
• black or yellow mustard seeds2 tsp tsp
• curry leaves↗10
• tamarind purée↗100ml ml
• passata↗400ml ml
• vegetable stock↗250ml ml
• desiccated coconut↗3 tbsp tbsp
• cauliflower↗1

  about 500g/1lb 2oz

• small handful coriander

  leaves, to serve

• cooked rice↗

  to serve

• lime pickle and mango chutney

  to serve

• coriander seeds↗1 tsp
• cumin seeds↗1 tsp
• fennel seeds1 tsp
• long dried red chilli↗1

  (we used Kashmiri)

Step-by-step instructions

1. 1

   To make the spice mix, toast the coriander, cumin, and fennel seeds, with the dried chilli for 30 secs, or until you smell them. Grind in a spice grinder until very powdery. Remove and set aside.

2. 2

   In a blender or food processor, purée the quartered onion, ginger, halved green chilli and garlic to make a paste. In a large saucepan, heat the oil. Add the sliced onion, paste and season well, then sauté for 12 mins until golden. Add the spice mix, turmeric, curry leaves and mustard seeds and sauté for about 2 mins. Add the tamarind, passata, stock and coconut, and bring to the boil.

3. 3

   Cut the cauliflower into medium florets and add to the curry. Lower the heat to a simmer and cook for 25 mins until the cauliflower is tender. Serve with rice, coriander leaves, the remaining sliced green chilli and lime pickle and mango chutney, if you like.