Cauliflower curry

• 1 tsp fenugreek seeds

• 1 tsp coriander seeds

• 1 cardamom pod, seeds only
• 1 tsp dried curry leaves
• 2 tbsp sunflower oil

• ¼ tsp turmeric

• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tbsp finely chopped ginger
• 4 garlic cloves, crushed
• 2 green green chillies, deseeded and finely chopped

• 2 red onions, diced
• 1 whole cauliflower, including stem and leaves, chopped into bite-sized pieces
• 2 large tomatoes, cut into wedges
• 250ml coconut milk
• 1 lime, juiced

1. Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
2. Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins. Be careful not to burn.
3. Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
4. Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead – pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

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