Cauliflower Curry (V) from Home Made

Serves 4

1 tablespoon cumin seeds

1 tablespoon mustard seeds

4 curry leaf sprigs (optional)

1 red onion, thinly sliced

Flavourless oil or ghee

4cm (1½ inch) piece of fresh root ginger, peeled and finely grated

4 garlic cloves, finely grated

2 tablespoons curry powder

450g (1lb) tomatoes, chopped, or a 400g (14oz) can of chopped tomatoes

1 cauliflower, cut into florets

250ml (9fl oz) vegetable stock sea

Salt and freshly ground black pepper

A handful of fresh coriander, to garnish

Heat a large saucepan over a medium heat. Add the cumin and mustard seeds and the curry leaves, if using. Cook until the seeds start to pop, then immediately add the onion, a big pinch of salt and a glug of oil or 1 tablespoon of ghee and stir well. Cook over a medium-low heat for 10–15 minutes, until the onion is softened and turning golden.

Stir through the ginger and garlic and cook for a further minute. Then add the curry powder and stir through to mix. Tip in the tomatoes with a pinch of salt and mix well. Cook for a further 5 minutes over a medium heat, until the tomatoes are collapsed and soft.

Stir through the cauliflower and another good pinch or 2 of salt, mixing really well so that all the florets are coated in the spices. Add the stock, cover and bring to a simmer. Simmer for 15–20 minutes, stirring now and again, until the cauliflower is tender.

Taste and adjust the seasoning if necessary. Sprinkle the coriander on top and serve with steamed rice and mango chutney.