Cauliflower and pea curry

Ingredients

• 1 cauliflower, leaves and stalk discarded, cut into florets
• 3 tbsp vegetable oil
• 2 tsp garam masala
• 1 onion (large), finely sliced
• 1 ginger piece, finely chopped
• 1 chilli, deseeded and finely chopped
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 ½ tsp ground turmeric
• 400g chopped tomatoes
• 300ml vegetable stock
• 150g frozen peas
• ½ lemon, juiced
• 5g coriander, leaves picked
• 300g basmati rice
• 4 tbsp natural yogurt

Method

1. Cook the basmati rice as directed on the packet.
2. Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower in a roasting tin, drizzle with 2 tbsp oil, add the garam masala, season and toss to coat. Roast for 18 mins until tender and charred at the tips.
3. Meanwhile, heat the remaining oil in a frying pan over a low heat and cook the onion for 6 mins until softened. Add the ginger and chilli. Fry for 1 min, then stir through the spices and fry for 2 mins more. Tip in the tomatoes and add the stock. Bring to a simmer and cook for 15 mins until thickened.
4. Cook the peas in a pan of boiling water for 2 mins. Drain, then add to the sauce with the cauliflower. Stir in the lemon juice. Reserve 500g of the curry for the Samosa tart. Scatter the remaining curry with coriander and serve with basmati rice and yogurt, if you like.